. 2023 Mar 24;12(7):1381. doi: 10.3390/foods12071381

Table 3.

Data for puncture tests: breaking force (BF) and breaking deformation (BD) during chilled storage of natural (N) and vacuum-packaged (V) San Simón da Costa cheese. Data are expressed as mean values ± expanded uncertainty limit, T = 20 °C.

Samples	Parameter	Storage Time (Months)
Samples	Parameter	0	2	4	6
Natural cheese	BF (N)	3.95 ± 0.47 ^a	7.55 ± 0.93 ^b,*	8.8 ± 1.3 ^b,*	12.6 ± 1.8 ^c,*
Natural cheese	BD (mm)	9.14 ± 0.44 ^a	6.50 ± 0.36 ^b,*	5.98 ± 0.49 ^b	6.07 ± 0.51 ^b
Vacuum-packaged cheese	BF (N)		5.59 ± 0.71 ^b	5.67 ± 0.62 ^b	5.60 ± 0.78 ^b
Vacuum-packaged cheese	BD (mm)		7.41 ± 0.40 ^b	6.79 ± 0.47 ^b	6.72 ± 0.34 ^b

^a–c Different letters in the same row indicate significant differences (p < 0.05) for different storage times. * in the same column indicates significant differences (p < 0.05) between natural (N) and vacuum-packed (V) cheeses for each mechanical property at a fixed storage time.