Table 2.

Regression coefficients of second-order polynomial model for the responses variable

Coefficients a	DM (%)	Ln Fat	FFA (meq/100 g)	Salt (%)	Acidity (%w/w) lactic acid	Log (G′)	(Log (бf
β0	31.91	−0.152	17.07	5.12	2.313	5.22	3.25
linear
β 1	−0.07 ***	−0.004	0.001 ***	0.004 ***	–	−0.011 ***	−0.007 ***
β 2	−0.02 *	−0.0009 *	0.009 **	0.0066	0.0006*	−0.004	–
β 3	0.7	3.257 ***	−11.61 **	2.243 **	−1.885***	0.865 ***	−0.312 ***
interaction
β 12	–	–	−6.4× 10−5**	–	–	–	–
β 13	−0.01 *	0.0013 **	–	0.0101 ***	–	–	–
β 23	–	−0.0014 **	−0.007	−0.0074 ***	–	–	–
square
β 11	0.00014 *	7.87× 10−6**	6.55× 10−5**	−2.8× 10−5**	–	2.73× 10−5***	1.39× 10−5***
β 22	9.47× 10−5*	5.67× 10−6*	–	–	–	1.26× 10−5***	–
β 33	–	−1.296 ***	6.038 **	−1.761*	1.227 ***	−0.771 **	–
Adj-R2b	0.953	0.974	0.846	0.908	0.8	0.972	0.958
F	57.925	86.286	14.357	26.272	19.00901	92.95	123.47
P(F)c	p < 0.0001	p < 0.0001	p < 0.0002	p < 0.0001	p < 0.0001	p < 0.0001	p < 0.0001
Lack of Fit	0.20	0.51	0.55	0.62	0.13	0.25	0.50

^alower scripts₁, ₂ and ₃ indicate guar gum (ppm), gum arabic (ppm) and milk fat (%), respectively.

^bAdj-R² = adjusted R².

^cP (F) = probability of F.

*p < 0.05

**p < 0.01

***p < 0.001