Table 5.

Correlations between physicochemical (cheese moisture, cheese weight loss and dry substance in whey) and sensory attributes (fibrous, adhesiveness and friability)

	Cheese moisture	Cheese weight loss	Whey dry matter	Fibrous	Adhesiveness	Friability
Broccoli by-products
Cheese moisture	1	− 0.97*	0.62*	0.34	0.35	0.22
Cheese weight loss	− 0.97*	1	− 0.80*	− 0.57*	− 0.58*	− 0.46
Whey dry matter	0.62*	− 0.80*	1	0.95*	0.95*	0.90*
Fibrous	0.34	− 0.57*	0.95*	1	0.99*	0.99*
Adhesiveness	0.35	− 0.58*	0.95*	0.99*	1	0.99*
Friability	0.22	− 0.46	0.90*	0.99*	0.99*	1
White wine grape pomace
Cheese moisture	1	0.42	0.47	0.16	0.05	0.01
Cheese weight loss	0.42	1	− 0.61*	− 0.83*	− 0.89*	− 0.91*
Whey dry matter	0.47	− 0.61*	1	0.94*	0.91*	0.89*
Fibrous	0.16	− 0.83*	0.94*	1	0.99*	0.99*
Adhesiveness	0.05	− 0.89*	0.91*	0.99*	1	0.99*
Friability	0.01	− 0.91*	0.89*	0.99*	0.99*	1
Red wine grape pomace
Cheese moisture	1	− 0.19	− 0.88*	− 0.90*	− 0.93*	− 0.96*
Cheese weight loss	− 0.19	1	0.63*	0.60*	0.53*	0.45
Whey dry matter	− 0.88*	0.63*	1	0.99*	0.99*	0.98*
Fibrous	− 0.90*	0.60*	0.99*	1	0.99*	0.98*
Adhesiveness	− 0.93*	0.53*	0.99*	0.99*	1	0.99*
Friability	− 0.96*	0.45	0.98*	0.98*	0.99*	1
Artichoke by-products
Cheese moisture	1	− 0.95	− 0.44	0.06	0.07	− 0.01
Cheese weight loss	− 0.95*	1	0.12	− 0.37	− 0.39	− 0.31
Whey dry matter	− 0.44	0.12	1	0.87*	0.86*	0.90*
Fibrous	0.06	− 0.37	0.87*	1	0.99*	0.99*
Adhesiveness	0.07	− 0.39	0.86*	0.99*	1	0.99*
Friability	− 0.01	− 0.31	0.90*	0.99*	0.99*	1
Tomato peel
Cheese moisture	1	− 0.83*	− 0.89*	− 0.67*	− 0.64*	− 0.65*
Cheese weight loss	− 0.83*	1	0.48	0.13	0.09	0.11
Whey dry matter	− 0.89*	0.48	1	0.93*	0.92*	0.93*
Fibrous	− 0.67*	0.13	0.93*	1	0.99*	0.99*
Adhesiveness	− 0.64*	0.09	0.92*	0.99*	1	0.99*
Friability	− 0.65*	0.11	0.93*	0.99*	0.99*	1

*Highly and significantly correlated. If the obtained correlation coefficient is near to 1 or − 1 there is a perfect positive or negative correlation