Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Table 3

Mean values of hardness (Ha), compressive work (CW), and adhesiveness (Ads) of the series of Crescenza cheese manufactured (C, N, S); results are reported as a function of storage and distance from the central part of the mold . Calculated relative standard deviation (not shown) for reported measures was ≤30%.

			C				N				S
			0	7	14	21	0	7	14	21	0	7	14	21
Ha; (N)	d  (cm)	1
		3
		5
		7
		9
CW; (Ns)	d; (cm)	1
		3
		5
		7
		9
Ads; (Ns)	d; (cm)	1
		3
		5
		7
		9

Multiple comparisons were performed using GLM procedure with lsmeans option with LSD adjustment (SAS Institute, Cary, North Carolina). Means with different superscripts within each distance from the center (upper case) of the same cheese are different for each parameter considered (); means with different superscripts within each storage day (lower case) for each of the parameters measured are different (). Crescenza N was manufactured using a direct-to-vat starter culture of St. thermophilus and calf rennet. Crescenza C was manufactured using the same direct-to-vat starter culture of St. thermophilus and a fermentation-produced camel chymosin (FPCC). Crescenza S was manufactured using the same calf rennet of Crescenza N and a bulk starter culture of St. thermophilus.