Fig. 2. The hardness (A) and fracturability (B) values with the standard errors for the PC samples during 90 days of storage are presented.
The PCV samples; PCV-5.3 (♦), PCV-5.4 (■), PCV-5.5 (▲) and PCV-5.6 (●). The PCC samples; PCC-5.3 (◊), PCC-5.4 (□), PCC-5.5 (△) and PCC-5.6 (○). PCV, processed cheese with village cheese; PCC, processed cheese control.
