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.
Mozzarella cheese made with milk from Jersey.
Mozzarella cheese made with milk from Holstein.
Means with different superscripts in the same column are significantly different (p<0.05).