. 2022 Jun 14;11(12):1735. doi: 10.3390/foods11121735

Table 2.

Effects of blocks (BLO), HIU (high-intensity ultrasound) frequency, HIU applied time and HIU frequency × HIU applied time on fresh raw milk on the color space CIE L* (lightness) a* (greenness) b* (yellowness) of Oaxaca cheese.

Treatment	CIE Lab*
BLO	L*	a*	b*	Hue	Chroma
1 2 3	91.8 ± 1.6 ^b	−3.09 ± 0.1 ^a	15.5 ± 1.0 ^a	101.3 ± 0.4 ^b	15.8 ± 0.9 ^a
	94.6 ± 1.1 ^a	−3.18 ± 0.3 ^a	15.3 ± 0.5 ^a	101.2 ± 0.3 ^b	15.6 ± 0.5 ^a
	91.0 ± 2.2 ^b	−3.11 ± 0.2 ^a	14.2 ± 0.7 ^b	102.4 ± 0.8 ^a	14.5 ± 0.7 ^b
HIU frequency (kHz)	L*	a*	b*	Hue	Chroma
25 45	92.6 ± 1.7 ^a	−3.11 ± 0.2 ^a	14.9 ± 0.8 ^a	101.4 ± 0.5 ^a	15.2 ± 0.9 ^a
25 45	92.3 ± 2.8 ^a	−3.14 ± 0.3 ^a	15.1 ± 1.0 ^a	101.8 ± 0.9 ^a	15.4 ± 0.9 ^a
HIU time (min)	L*	a*	b*	Hue	Chroma
0 15 30	91.1 ± 2.5 ^b 92.6 ± 1.6 ^a,b 93.7 ± 2.0 ^a	−3.39 ± 0.2 ^b −2.98 ± 0.0 ^a −3.0 ± 0.1 ^a	14.8 ± 0.8 ^a 15.1 ± 1.1 ^a 15.1 ± 0.9 ^a	101.7 ± 0.6 ^a 101.5 ± 0.6 ^a 101.6 ± 1.1 ^a	15.1 ± 0.7 ^a 15.4 ± 1.1 ^a 15.4 ± 0.9 ^a
HIU frequency × HIU time
25 kHz
0 min	91.9 ± 1.9 ^a	−3.33 ± 0.0 ^ab	15.3 ± 0.7 ^a	101.9 ± 0.6 ^a	15.6 ± 0.7 ^a
15 min	92.5 ± 1.5 ^a	−2.97 ± 0.1 ^a	14.7 ± 0.9 ^a	101.3 ± 0.6 ^a	15.0 ± 0.9 ^a
30 min	93.4 ± 2.0 ^a	−3.02 ± 0.1 ^ab	14.6 ± 1.1 ^a	101.1 ± 0.6 ^a	14.9 ± 1.1 ^a
45 kHz
0 min	90.3 ± 3.3 ^a	−3.45 ± 0.3 ^b	14.2 ± 0.5 ^a	101.5 ± 0.6 ^a	14.6 ± 0.5 ^a
15 min	92.6 ± 2.0 ^a	−2.99 ± 0.0 ^a,b	15.6 ± 1.2 ^a	101.8 ± 0.6 ^a	15.9 ± 1.2 ^a
30 min	94.0 ± 2.5 ^a	−2.98 ± 0.2 ^a,b	15.5 ± 0.6 ^a	102.2 ± 0.6 ^a	15.8 ± 0.6 ^a

^a,b Different letters within the same column indicate significant differences between treatments (Tukey’s multiple range tests assuming a significant difference at p < 0.05). Data are expressed as mean ± standard deviation (n = 3).