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

Table 6

The textural properties of Fruit whey less Feta-type cheeses produced using different percentages of pomegranate juice (S₀, S₅, S₁₀, S₁₅, and S₂₀, respectively, containing 0, 5, 10, 15, and 20% of pomegranate juice).

Variables	Days	S0	S5	S10	S15	S20	P Treatment	P Ripening
Hardness (g)	0	1038^Aa	826.0^Ba	599.5^Ca	587.5^Ca	476.5^Da
	15	1079^Ab	860.0^Bb	760.0^Cb	732.5^Cb	510.0^Db
	30	1034^Ab	952.5^Bc	778.5^Cb	695.0^Cb	539.5^Db
	45	983.5^Aa	801.0^Ba	644.5^Cc	641.5^Cc	384.0^Dc
	60	944.5^Ac	727.0^Bd	619.0^Ca	540.0^Da	302.8^Ed
Cohesiveness	0	0.555^Aa	0.530^Ba	0.380^Ca	0.390^Ca	0.350^Ca
	15	0.618^Ab	0.525^Bb	0.435^Cb	0.415^Cb	0.475^Cb
	30	0.625^Ab	0.555^Bb	0.550^Bb	0.490^Cb	0.425^Cb
	45	0.550^Aac	0.415^Bc	0.365^Cac	0.380^Cac	0.340^Cac
	60	0.410^Ad	0.415^Ac	0.305^Cd	0.305^Cd	0.280^Cd
Gumminess (g)	0	591.5^Aa	436.6^Bab	282.5^Cab	237.5^Dab	188.3^Eab
	15	615.4^Aa	437.5^Bb	325.0^Cb	253.5^Db	190.7^Eb
	30	592.5^Aa	441.0^Bb	295.5^Cb	252.5^Db	205.0^Eb
	45	525.0^Ab	432.5^Bb	322.5^Cb	272.5^Db	204.0^Eb
	60	517.0^Ac	395.0^Bb	282.0^Ca	227.5^Da	160.5^Ea
Chewiness (mj)	0	44.29^Aa	37.56^Aa	33.00^Ba	25.00^Ba	17.16^Ca
	15	34.50^Aab	33.53^Aab	29.14^Ba	23.50^Bab	17.15^Cab
	30	29.06^Aab	32.00^Aab	26.00^Bb	25.50^Bab	15.11^Cab
	45	23.64^Ab	31.25^Ab	25.00^Bb	21.50^Bb	12.25^Cb
	60	25.00^Ab	30.5^Ab	21.00^Bd	15.115^Bc	11.00^Cb
Springiness (mm)	0	4.0	3.7	3.3	3.2	3.1		ns
	15	3.8	3.5	3.3	3.0	3.0
	30	3.5	3.5	3.1	3.3	2.8
	45	3.5	3.5	3.2	3.2	2.7
	60	3.3	3.4	3.2	3.1	2.6
Adhesiveness (mj)	0	1.00^Aa	1.37^Ba	1.56^Ba	1.69^Ca	1.95^Ca
	15	1.00^Aa	1.35^Ba	1.52^Ba	1.70^Ca	1.89^Ca
	30	1.25^Ab	1.52^Bb	1.53^Bab	1.93^Cb	2.06^Cab
	45	1.23^Ab	1.55^Bb	1.35^Bab	2.15^Cb	2.15^Cab
	60	1.20^Ab	1.65^Bb	1.75^Bb	2.07^Cb	2.38^Db

ns, nonsignificant, . Means within each row with different uppercase letters are significantly different (), and means within each column with different lowercase letters are significantly different ().