Fig. 3.

Clustered heatmap of dairy-based fresh cheese (control), and hybrid cheese analogues made with added 3.5%, 5% and 7.5% SYF flour (20% spent yeast and 80% soybean flours), with rennet (SYR) and without (SY), and 3.5%, 5% and 7.5% MRF flour (20% malt rootlets and 80% soybean flours), with rennet (MRR) and without (MR). The data are the means of three independent analyses ± standard deviations. Rows were clustered using Euclidean distance and McQuitty linkage, revealing distinct groups (A and B). The color scale shows the differences between the standardized data, with warmer colors indicating higher values and cooler colors indicating lower values. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)