Table 8.

Texture analysis of cheese.

	CTR	TRT	CTR	TRT	p-Value			RMSE
	T0		T30		Z	T	Z × T
Hardness (N)	2.45 bc	2.91 ab	2.32 c	3.49 a	0.00 **	0.35	0.01 *	0.76
Cohesivity (%)	73.45 b	74.14 a	71.67 b	69.39 c	0.03 *	0.00 **	0.00 **	2.31
Gumminess (N)	180.51 bc	215.47 ab	166.22 c	241.97 a	0.00 **	0.97	0.04 *	55.37
Elasticity (%)	84.83 b	87.42 ab	86.11 ab	88.81 a	0.00 **	0.09	0.94	3.89
Chewiness (mJ)	154.02 b	188.55 a	135.51 b	211.02 a	0.00 **	0.84	0.04 *	50.34

Data are reported as mean (n = 3), RMSE = root mean square error; CTR: control cheese; TRT: experimental cheese; T0: time 0; T30: 30 days of ripening; (Z) zinc treatment, (T) time and (Z × T) time and zinc interaction. * p-value < 0.05, ** p-value < 0.001; different letters in the same row indicate statistically significant differences by interaction of Z × T. Cohesivity (%): Area 2 compression/Area 1 compression; Gumminess (N): Hardness (N) × Cohesivity; Elasticity (%): (Distance 2)/(Distance 1) × 100; Chewiness (mJ): Elasticity (mm) × Gumminess (N).