Table 4. Rheological properties, chemical composition, and color of farm butter made from cows’ milk grazing on mountain pasture

Parameters	A commerial brand	Grazing time			SEM	F-value	p-value
		0 hr	6 hr	12 hr
	Mean±SD	Mean±SD	Mean±SD	Mean±SD
Hardness (kg)	413.37±34.17	242.70±6.74	523.23±8.11	228.90±5.23	96.500	1,583.734	0.000
Cohesiveness (%)	0.28±0.05	0.16±0.03	0.16±0.04	0.36±0.07	17.000	7.543	0.023
Springiness (mm)	0.33±0.12	0.17±0.05	0.17±0.12	0.66±0.20	0.162	12.578	0.007
Gumminess (kg)	116.90±24.30	38.40±5.32	82.97±22.65	82.08±16.69	15.146	7.689	0.022
Chewiness (kg×mm)	39.69±22.19	6.57±2.87	16.10±13.32	56.02±24.90	14.712	7.127	0.026
Adhesiveness	−118.70±3.46	−85.43±14.67	−123.50±20.12	−147.23±23.23	0.068	17.635	0.003
Resilience	0.15±0.01	0.10±0.01	0.13±0.01	0.11±0.00	0.009	33.50	0.001
Total milk soids (%)	80.17±0.04	73.39±0.03	82.98±0.03	82.48	-	-	-
NaCl (%)	1.20±0.01	3.78±0.01	1.28±0.01	2.25	-	-	-
Total solids (%)	81.37±3.21	77.17±2.96	79.63±2.49	84.73±1.14	1.650	20.084	0.000
Moisture (%)	18.63±3.21	22.83±2.96	20.37±2.49	15.27±1.14	1.650	20.084	0.000
Lightness (L)	77.83±6.07	69.42±3.80	75.37±7.16	68.37±5.68	3.124	3.271	0.066
Redness (a)	0.87±0.42	0.68±0.15	2.21±0.65	1.52±0.55	0.329	4.092	0.038
Yellowness (b)	25.40±4.20	27.59±1.11	7.63±3.38	13.48±1.60	5.888	143.763	0.000