Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Table 2

Predictive models for characteristics of whey-less Feta cheese.

Responses	Predictive models	R^2
Syneresis (%)	0.574A − 2.550B + 17.484C + 0.030 AB^ns − 0.416 AC − 0.148BC	0.998
Dry matter (%)	0.680A − 0.545B + 8.836C + 0.025AB^ns − 0.183AC − 0.054BC^ns	0.939
Fat (%)	0.474A − 0.046B + 4.950C − 0.0054AB^ns − 0.116 AC − 0.026BC^ns	0.991
Acidity (% lactic acid)	0.025A − 0.142B + 0.022C − 0.0033 AB − 0.000028AC^ns + 0.00026BC^ns	0.946
Salt (%)	0.018A + 0.096B − 0.124C − 0.001AB^ns + 0.0037AC^ns + 0.0017BC^ns	0.939
Total protein (%)	0.07A − 0.068B + 1.7C + 0.018 AB^ns − 0.031AC − 0.018BC^ns	0.984
pH	0.075A + 0.424B + 0.455C − 0.0065 AB^ns−0.0067AC^ns−0.0044BC^ns	0.945
Ash (%)	0.03A − 0.083B − 0.148C − 0.0046AB^ns + 0.0064 AC^ns − 0.0075 BC	0.920
Hardness (g)	13.4A + 676.8B + 181.4C − 14.0AB − 5.57AC^ns + 0.28BC^ns	0.979
Cohesiveness	0.0094 A + 0.0036B − 0.025C	0.867
Gumminess (g)	6.47A + 304.9B − 80.5C − 6.27AB + 1.21 AC^ns − 2.35BC^ns	0.942
Chewiness (mj)	0.125A + 1.24B + 0.446C	0.869
Springiness (mm)	0.026A + 0.270B − 1.28C − 0.00034AB^ns + 0.026AC^ns + 0.013BC^ns	0.923
Adhesiveness (mj)	0.084A + 0.41B − 0.055C − 0.014AB − 0.0031AC^ns + 0.014BC	0.988
Color−L	1.035A + 2.89B + 0.718C − 0.039AB + 0.00075 AC^ns + 0.040BC	0.983
Color−a	0.072A + 0.18B − 0.214C − 0.0066AB + 0.0042AC^ns + 0.006BC^ns	0.984
Color−b	0.39A + 0.51B  + 0.13C − 0.012AB^ns − 0.00033AC^ns + 0.017BC^ns	0.979
Acceptance	0.08A + 1.58B + 1.64C − 0.034AB − 0.040AC − 0.02BC^ns	0.909

A: cream%, B: milk protein concentrate (MPC)%, C: whey protein concentrate (WPC)%. , , . ns, nonsignificant.