Table 5.
Mean values, standard deviation, and ANOVA (season x doses) of Murciano-Granadina semi-hard cheese’s color intensity and texture attributes.
| Attribute | 1 Season | 2 Doses | F |
|---|---|---|---|
| Color intensity | S1: 3.6 ± 0.9 a S2: 3.1 ± 0.4 b S3: 3.1 ± 0.4 b |
C: 2.6 ± 0.4 a D1: 2.7 ± 0.3 a D2: 2.9 ± 0.3 a D3: 3.9 ± 0.4 b D4: 3.7 ± 0.9 b |
S: 14.4 *** D: 27.1 *** S × D: 7.6 *** |
| Elasticity | S1: 3.2 ± 1.1 a S2: 4.0 ± 0.8 b S3: 4.3 ± 0.8 c |
C: 3.1 ± 0.6 a D1: 2.8 ± 0.6 b D2: 4.1 ± 1.1 c D3: 4.2 ± 0.3 c D4: 5.0 ± 0.3 d |
S: 89.4 *** D: 128.6 *** S × D: 8.43 *** |
| Hardness | S1: 3.7 ± 0.5 a S2: 4.0 ± 0.5 b S3: 4.0 ± 0.6 b |
C: 4.5 ± 0.3 a D1: 4.2 ± 0.3 a D2: 4.2 ± 0.3 a D3: 3.4 ± 0.2 b D4: 3.4 ± 0.2 b |
S: 4.77 * D: 23.1 *** S × D: ns |
| Chewiness | S1: 2.8 ± 0.4 a S2: 3.4 ± 0.3 b S3: 3.5 ± 0.5 b |
C: 3.4 ± 0.3 a D1: 3.7 ± 0.4 b D2: 3.2 ± 0.8 ac D3: 2.9 ± 0.2 c D4: 2.9 ± 0.2 c |
S: 60.3 *** D: 26.3 *** S × D: 6.65 ** |
| Adhesiveness | S1: 2.9 ± 0.6 a S2: 3.2 ± 0.3 b S3: 2.9 ± 0.6 ab |
C: 2.9 ± 0.7 ab D1: 3.5 ± 0.3 c D2: 2.9 ± 0.5 ab D3: 3.1 ± 0.4 bc D4: 2.6 ± 0.3 a |
S: 4.30 * D: 8.02 ** S × D: 5.87 ** |
| Granularity | S1: 2.2 ± 0.6 a S2: 2.7 ± 0.5 b S3: 2.7 ± 0.3 b |
C: 3.0 ± 0.3 a D1: 2.8 ± 0.4 ab D2: 2.4 ± 0.4 bc D3: 2.1 ± 0.2 c D4: 2.2 ± 0.5 c |
S: 18.8 *** D: 18.3 *** S × D: ns |
| Moisture | S1: 5.1 ± 0.7 S2: 5.3 ± 0.9 S3: 5.3 ± 1.0 |
C: 4.2 ± 0.7 a D1: 4.5 ± 0.4 a D2: 5.6 ± 0.5 b D3: 5.6 ± 0.4 b D4: 6.1 ± 0.2 b |
S: ns D: 29.6 *** S × D: ns |
| Solubility | S1: 5.2 ± 0.7 a S2: 5.7 ± 0.8 b S3: 5.7 ± 1.0 b |
C: 5.0 ± 0.3 a D1: 4.5 ± 0.4 a D2: 5.8 ± 0.6 b D3: 6.1 ± 0.7 bc D4: 6.3 ± 0.3 c |
S: 11.1 ** D: 44.0 *** S × D: 4.2 ** |
| Creamy | S1: 4.0 ± 0.7 S2: 4.3 ± 1.0 S3: 4.5 ± 1.0 |
C: 3.3 ± 0.7 a D1: 3.6 ± 0.4 a D2: 4.9 ± 0.5 b D3: 4.5 ± 0.4 b D4: 5.2 ± 0.7 b |
S: ns D: 16.4 *** S × D: ns |
Values followed by the same letter within the same column are not significantly different (p > 0.05) according to Tukey’s multiple range test, * p < 0.05; ** p < 0.01; *** p < 0.001. 1 Season means include the values for the control cheeses, S1: spring; S2: summer; S3: fall. 2 Lactase dose (g/L milk): C = control; D1 = 0.125; D2 = 0.25; D3 = 0.5; D4 = 1.0.