Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Table 2

Weightage of textural properties of paneer.

Response	Goal	Lower	Upper	Weight	Importance
Chewiness	Minimum	2356.9	13416.1	1	1
Gumminess	Minimum	4166.2	21855.2	1	1
Cohesiveness	Maximum	0.3421	0.6	1	1
Springiness	Maximum	0.3951	0.8	2	1
Adhesiveness (g·s)	Minimum	−43.8	−15.4	1	1
Hardness (N)	Minimum	100.044	537.643	2	1