Table 5 Texture of low-fat Mozzarella cheese made by different cooking temperature during storage period

Treatments		Storage time (day)
		0	4	8	12	16
Hardness	C	0.34±0.04*	0.27±0.15B	0.27±0.19	0.27±0.22	0.25±0.17
	T1	0.54±0.19	0.53±0.14AB	0.53±0.19	0.47±0.22	0.45±0.26
	T2	0.49±0.16	0.55±0.16A	0.41±0.13	0.40±0.10	0.42±0.10
	T3	0.44±0.13	0.30±0.10AB	0.36±0.18	0.34±0.14	0.30±0.12
Cohesiveness	C	1.69±0.10A	1.61±0.16A	1.59±0.13A	1.59±0.05A	1.56±0.17
	T1	1.46±0.05B	1.43±0.01B	1.42±0.04B	1.42±0.07B	1.41±0.06
	T2	1.45±0.03B	1.43±0.04B	1.43±0.05B	1.43±0.04B	1.40±0.04
	T3	1.45±0.10B	1.42±0.01B	1.39±0.03B	1.43±0.04B	1.43±0.02
Springiness	C	30.89±1.30	30.52±1.30B	30.51±1.30	30.48±1.48	30.32±1.63
	T1	32.21±0.37	32.27±0.34A	32.23±0.42	32.05±0.51	32.02±0.65
	T2	32.05±0.42	32.31±0.34A	31.90±0.46	31.97±0.44	32.13±0.37
	T3	31.83±0.65	31.79±0.48AB	31.37±1.19	31.47±0.92	31.31±1.06
Gumminess	C	0.57±0.38	0.42±0.21	0.42±0.07	0.43±0.35	0.39±0.27
	T1	0.79±0.25	0.75±0.20	0.74±0.05	0.66±0.27	0.63±0.33
	T2	0.70±0.23	0.49±0.22	0.58±0.16	0.57±0.15	0.59±0.12
	T3	0.62±0.15	0.55±0.14	0.50±0.24	0.48±0.19	0.43±0.17
Chewiness	C	17.93±12.76	12.90±7.12	13.01±9.05	13.45±11.58	12.05±8.77
	T1	25.44±8.32	24.33±6.72	24.00±8.29	21.29±9.16	20.28±11.18
	T2	22.54±7.53	25.45±7.28	18.57±5.52	18.34±4.97	19.02±4.12
	T3	19.91±5.21	17.62±4.69	15.85±8.07	15.29±6.39	15.29±5.70

^*Data are mean±standard deviation values.
^A~D : Means with different superscripts in the same column are significantly different (p<0.05).