. 2019 Aug 31;39(4):585–600. doi: 10.5851/kosfa.2019.e49

Table 2. Texture properties of Gouda cheese made with pasteurized and raw milk during the ripening period.

	Time(wk)	Hardness(kg)	Cohesiveness(%)	Springiness(mm)	Gumminess(kg)	Chewiness(kg×mm)
P-GC	6	0.44^Ac	1.46^Ab	32.01^Ab	0.65^Ac	20.69^Ac
	12	0.86^Ab	1.50^Bb	32.58^Ab	1.29^Ab	42.21^Ab
	18	1.25^Ab	1.64^Bb	32.95^Ab	2.05^Ab	67.44^Ab
	24	1.72^Ab	1.94^Ab	32.92^Ab	3.32^Ab	109.40^Ab
R-GC	6	0.25^Bc	1.52^Ac	31.23^Bb	0.38^Bb	11.87^Bb
	12	0.68^Ab	1.64^Ab	32.44^Ab	1.13^Ab	36.55^Ab
	18	1.18^Ab	1.95^Ab	32.68^Ab	2.31^Ab	75.70^Ab
	24	1.70^Ab	2.07^Ab	32.58^Bb	3.51^Ab	114.33^Ab

^a–d

Means in the same column within the same cheese condition with different letters are significantly different (p<0.05).

^A,B

Means in the same column within the same ripening period with different letters are significantly different (p<0.05).

P-GC, Gouda cheese made from pasteurized milk; R-GC, Gouda cheese made from raw milk.