Table 8. Texture characteristics of Gouda cheese from Jersey and Holstein milk.

		Ripening period (mon)
		1	2	3	4
Hardness (kg)	Jersey1)	0.85±0.49NS	0.87±0.26NS	0.84±0.15NS	1.54±0.84NS
	Holstein2)	0.47±0.23	0.59±0.32	0.53±0.08	1.44±1.21
Cohesiveness (%)	Jersey	1.50±0.03NS	1.54±0.02NS	1.68±0.08NS	1.68±0.08NS
	Holstein	1.45±0.12	1.52±0.04	1.53±0.04	1.75±0.28
Springiness (mm)	Jersey	32.64±0.54NS	32.57±0.09NS	32.67±0.20NS	32.92±0.16NS
	Holstein	32.02±0.55	32.40±0.51	32.16±0.50	32.69±0.25

Data are mean±SD values.

¹⁾Gouda cheese made with milk from Jersey.

²⁾Gouda cheese made with milk from Holstein.

^a,bMeans with different superscripts in the same column are significantly different (p<0.05).

^NSnot significantly different.