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. 2019 Mar 10;5(1):16. doi: 10.3390/gels5010016

Figure 2.

Figure 2

Texture properties of model fresh cheese samples. Statistical differences are denoted by different letters for each level of protein to fat ratio (p < 0.05). Bars within groups (17, 50, 75, and 159 MPa, respectively) did not differ significantly. Formulation affected texture properties of hardness (a), cohesiveness (b), springiness (c), and fracturability (d).