Table 3.

Color parameters of Nostrano Valtrompia cheeses ripened for 12 and 16 months in temperature conditioned warehouse (TCW) and traditional non conditioned warehouse (TNCW).

			Cheese Zone
Color Parameter	Warehouse	Ripening Time (Months)	Rind	Underrind	Inner Part
L*	TCW	12	50.7 ± 4.8	58.3 b ± 2.8	66.1 b ± 5.8
		16	48.6 ± 1.9	59.2 ab ± 2.5	67.5 ab ± 4.1
	TNCW	12	49.3 ± 3.9	58.3 b ± 3.5	65.8 b ± 6.1
		16	48.8 ± 5.4	61.0 a ± 3.1	70.2 a ± 2.9
a*	TCW	12	8.0 ± 1.1	−1.0 ab ± 0.9	−0.7 ± 1.0
		16	8.6 ± 1.2	−0.8 ab ± 0.8	−0.6 ± 0.9
	TNCW	12	7.0 ± 2.0	−1.2 b ± 0.8	−1.2 ± 0.8
		16	6.1 ± 1.9	−0.6 a ± 0.8	−0.8 ± 1.0
b*	TCW	12	17.7 ± 5.6	20.4 ± 2.8	22.7 ± 2.7
		16	16.7 ± 3.3	20.2 ± 3.1	23.5 ± 3.6
	TNCW	12	15.1 ± 6.3	19.5 ± 2.0	22.2 ± 2.9
		16	11.9 ± 3.2	21.1 ± 3.0	24.0 ± 3.0

lowercase letters indicate significant differences (p < 0.05) within the same column.