Table 6 Sensory characteristics of low-fat Mozzarella cheese made by different cooking temperature during storage period

Treatments		Storage time (day)
Treatments		0	4	8	12	16
Color	C	7.0±0.21^*A	7.0±0.56^A	6.5±0.76	6.8±0.46^A	6.5±0.57
	T1	6.2±0.59^B	5.9±0.15^B	5.9±0.66	6.0±0.31^AB	6.3±0.25
	T2	5.9±0.35^B	5.7±0.85^B	5.9±0.57	5.8±0.42^B	5.8±0.35
	T3	6.1±0.31^B	6.2±0.31^AB	6.3±0.35	6.3±0.44^AB	6.4±0.65
Flavor	C	5.8±0.31	5.6±0.46	6.4±0.75	6.1±1.05	5.4±0.71
	T1	5.2±1.04	5.9±0.76	5.9±0.35	6.1±0.47	5.8±0.50
	T2	5.2±0.81^b	5.4±0.89^ab	6.3±0.85^ab	5.8±0.75^ab	5.8±0.25^a
	T3	5.9±0.55	5.8±0.40	5.9±0.31	6.0±0.21	5.6±0.66
Texture	C	5.8±0.14	5.3±1.00	4.6±1.48	5.1±1.97	5.0±1.21
	T1	5.1±1.27	5.4±0.76	5.8±0.12	5.9±0.95	5.6±1.08
	T2	5.1±0.61	5.7±0.87	6.2±0.60	6.2±0.55	6.4±0.26
	T3	5.5±1.01	5.9±0.61	5.9±0.15	6.5±0.60	5.3±0.36
Taste	C	5.7±0.31	5.6±0.69	4.9±1.85	4.8±1.66	4.8±1.62
	T1	4.7±1.23	5.5±1.01	5.5±0.21	6.0±0.32	5.1±0.74
	T2	4.8±0.95	4.0±1.29	5.8±0.95	5.6±0.35	5.6±0.35
	T3	5.0±0.83	4.0±0.06	5.8±0.42	5.4±0.61	4.9±0.59
Overallpreference	C	5.8±0.26	5.7±0.74	4.9±1.76	5.1±1.70	5.0±1.33
	T1	4.9±1.47	5.8±0.85	5.8±0.23	6.1±0.26	5.6±0.52
	T2	4.9±0.72	5.2±1.14	6.1±0.75	5.8±0.12	6.1±0.10
	T3	5.3±1.01	5.8±0.40	5.9±0.42	5.8±0.40	5.4±0.44

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