. 2023 Apr 19;12(8):1703. doi: 10.3390/foods12081703

Table 2.

Texture attribute values for control and lavender Gouda-type cheese at different ripening times (T1, T2, and T3).

Texture Attribute	Control Cheese			Lavender Cheese
Texture Attribute	T1	T2	T3	T1	T2	T3
Hardness (N)	35.43 ± 2.456^bA	36.52 ± 5.547^bA	53.07 ± 10.105^aA	24.72 ± 3.534^bB	40.56 ± 10.605^aA	41.51 ± 9.777^aA
Cohesiveness	0.46 ± 0.066^aA	0.37 ± 0.047^bA	0.24 ± 0.028^cA	0.44 ± 0.061^aA	0.29 ± 0.036^bB	0.24 ± 0.030^bA
Springiness index	0.83 ± 0.026^aA	0.79 ± 0.061^aA	0.54 ± 0.076^bA	0.82 ± 0.088^aA	0.80 ± 0.048^aA	0.68 ± 0.019^bA
Gumminess (N)	16.09 ± 2.530^aA	19.90 ± 6.244^aA	8.94 ± 2.153^bA	10.72 ± 0.987^aB	11.72 ± 2.580^aB	10.17 ± 3.366^aA
Chewiness index (N)	13.35 ± 2.229^aA	15.71 ± 5.299^aA	4.90 ± 1.587^bA	8.57 ± 1.121^aB	9.43 ± 2.914^aB	6.96 ± 1.060^bA

T1—10 days of ripening; T2—20 days of ripening; T3—30 days of ripening. Data are expressed as mean ± standard deviation values of all measurements. Different lowercase letters in the same row indicate significant differences between ripening times (p < 0.05, Tukey’s test), and different uppercase letters show significant differences between cheeses (p < 0.05).