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. 2019 Apr 30;39(2):255–265. doi: 10.5851/kosfa.2019.e20

Table 7. Texture characteristics of Mozzarella cheese from Jersey and Holstein milk.

Hardness (kg) Cohesiveness (%) Springiness (mm)
Jersey1) 0.42±0.11a 1.68±0.04a 31.66±0.36a
Holstein2) 0.28±0.04b 1.58±0.06a 31.14±0.44a

Data are mean±SD values.

1)

Mozzarella cheese made with milk from Jersey.

2)

Mozzarella cheese made with milk from Holstein.

a,b

Means with different superscripts in the same column are significantly different (p<0.05).