Table 4. Texture analysis of tofu prepared with milk and cheese

Composition	Sample
Composition	Control	Tofu A	Tofu B
Hardness	445.33±31.07^b	416±17.78^b	966.33±248.71^a
Springiness	92.33±0.58^a	91.6±1.22^a	94.67±0.58^a
Cohesiveness	84.3±1.15^a	86.97±0.32^a	87.83±3.86^a
Gumminess	187.52±10.97^b	179.73±9.76^b	422.5±108.19^a
Brittleness	173.12±9.48^b	164.72±11.0^6b	400.41±104.47^a
Adhesiveness	–10.67±1.15^a	–9.33±3.21^a	–10±15.59^a

Means with the same superscripts in each row are not significantly different (p<0.05).
Control; Tofu A, tofu prepared with milk; Tofu B, tofu prepared with cheese.
NS, not significantly different.