Table 4. Texture properties of curd prepared with addition of four different types of double emulsions

	Hardness (g)	Adhesiveness (mJ)	Cohesiveness	Springiness (mm)	Chewiness (mJ)
Control	77.33 ± 8.30^a	3.01 ± 0.84^a	0.68 ± 0.07^ab	12.75 ± 0.64^a	5.72 ± 0.76^a
A	54.10 ± 4.21^b	2.17 ± 0.36^b	0.63 ± 0.08^b	12.85 ± 0.67^a	4.07 ± 0.78^b
B	50.50 ± 4.92^b	2.33 ± 0.25^b	0.71 ± 0.05^a	13.15 ± 0.32^a	4.31 ± 0.43^b
C	56.56 ± 4.88^b	2.27 ± 0.59^b	0.69 ± 0.07^a	13.09 ± 0.23^a	4.68 ± 1.18^b
D	56.57 ± 6.00^b	2.05 ± 0.51^b	0.58 ± 0.06^c	12.58 ± 0.76^a	3.88 ± 0.79^b