. 2019 Feb 28;39(1):23–34. doi: 10.5851/kosfa.2018.e60

Table 4. Color parameters of white-brined cheese emulsions.

Samples	MWP based on DM (%)	L^*	a^*	b^*
FF 25	-	93.68±0.06^A	−0.63±0.01^A	14.44±0.17^A
RF 25	-	91.30±0.13^d^B	−1.36±0.01^a^B	13.51±0.01^d^B
	5	91.60±0.07^c	−1.68±0.05^b	14.55±0.15^c
	10	91.79±0.08^bc	−1.78±0.16^b	15.07±0.05^b
	15	91.95±0.01^ab	−1.82±0.10^b	15.20±0.01^b
	20	92.11±0.02^a	−1.88±0.02^b	15.48±0.02^a
RF 20	-	91.01±0.01^d^B	−1.62±0.01^a^C	13.09±0.02^d^B
	5	91.15±0.04^d	−1.65±0.02^a	13.41±0.02^c
	10	91.46±0.01^c	−1.75±0.01^b	13.91±0.06^b
	15	91.71±0.08^b	−1.84±0.02^c	14.35±0.11^a
	20	91.91±0.09^a	−1.97±0.02^d	14.47±0.03^a
RF 15	-	86.86±0.95^c^C	−1.84±0.01^a^D	11.62±0.33^d^C
	5	89.69±0.19^b	−2.00±0.12^b	12.20±0.03^c
	10	90.61±0.12^ab	−2.14±0.01^bc	12.52±0.12^bc
	15	90.89±0.12^a	−2.24±0.04^cd	12.87±0.06^ab
	20	91.61±0.03^a	−2.37±0.3^d	13.22±0.04^a

The results are presented as mean±SD.

^a-d

Means with the different letter in the column for each reduced-fat cheese emulsion sample group having different MWP are significantly different (p<0.05).

^A-D

Means with the different letter in the column for full-fat and reduced-fat emulsions without MWP are significantly different (p<0.05).

MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM; RF 15, reduced-fat cheese emulsion with 15% DM.