Table 1. Components used for preparation of cheese with double emulsions

		Addition of double emulsion
		W1 (Internal water phase)	W2 (Internal water phase)
Control	NaCl solution
A	Abalone hydrolysate
B		Water	NaCl solution
C		Abalone hydrolysate	NaCl solution
D		Water	NaCl solution + Abalone hydrolysate