Table 5.
Physical properties of cheese at 0 (T0), 30 (T30), and 60 (T60) days of ripening, obtained from the milk of goat breeds: Teramana and Saanen.
| T0 | T30 | T60 | SEM | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Teramana | Saanen | Teramana | Saanen | Teramana | Saanen | R | T | R × T | ||
| Color | ||||||||||
| L* | 92.12 a | 88.10 b | 82.36 c | 81.07 c | 83.82 c | 81.54 c | 3.82 | 0.001 | 0.001 | ns |
| b* | 10.46 ab | 7.48 c | 12.07 a | 9.10 bc | 11.44 a | 9.01 bc | 0.95 | 0.001 | 0.001 | ns |
| YI | 16.23 bc | 12.16 d | 21.02 a | 16.04 c | 19.49 ab | 15.78 c | 3.45 | 0.001 | 0.001 | ns |
| Texture | ||||||||||
| Hardness | 4.03 b | 1.49 b | 20.39 a | 22.31 a | 25.27 a | 21.24 a | 25.01 | ns | 0.001 | ns |
| Cohesivity | 0.97 | 0.99 | 0.99 | 0.99 | 0.99 | 0.98 | 0.10 | ns | ns | ns |
| Gumminess | 3.92 b | 1.48 b | 20.34 a | 22.25 a | 25.21 a | 21.06 a | 25.15 | ns | 0.001 | ns |
All data are reported as least square means. L*: lightness; b*: yellow/blue chromaticity; YI: 142.86.(b*/L*). Different letters in the same row indicate significant differences. SEM: pooled standard error of the mean. R: breed; T: ripening; ns: not significant.