Table 1 Chemical composition of RF and FF white-brined cheese emulsions
| Samples | DM excluding ES (%) | ES ratio1) (%) | Dry matter (%) | Fat (%) | Ash (%) | Protein (%) | Salt (%) | pH |
| FF | 25 | 0 | 26.37±0.17aA | 14.40±0.00 | 2.13±0.05a A | 9.82±0.04aA | 0.83±0.03aA | 4.15±0.15aA |
| 1 | 26.83±0.01abABC | 14.40±0.00 | 2.61±0.03bC | 9.81±0.05aA | 1.16±0.10bC | 4.54±0.09bB |
| 2 | 27.15±0.36bcCD | 14.40±0.00 | 3.04±0.09cE | 9.81±0.02aA | 1.75±0.01cE | 4.87±0.05cD |
| 3 | 27.70±0.13cEF | 14.40±0.00 | 3.52±0.01dF | 9.79±0.01aA | 2.32±0.01dG | 5.11±0.01dEF |
| RF | 25 | 0 | 26.60±0.27aAB | 8.00±0.00 | 2.43±0.01aB | 16.16±0.04cC | 0.99±0.01aB | 4.65±0.04aBC |
| 1 | 27.00±0.02abBCD | 8.00±0.00 | 2.87±0.03bD | 16.13±0.07bcC | 1.29±0.04bD | 4.79±0.01bCD |
| 2 | 27.41±0.16bcDE | 8.00±0.00 | 3.46±0.03cF | 16.03±0.01abB | 1.91±0.01cF | 4.95±0.07cDE |
| 3 | 27.94±0.10cF | 8.00±0.00 | 3.83±0.03dG | 16.01±0.02aB | 2.43±0.01dH | 5.16±0.01dF |
| FF | 20 | 0 | 21.31±0.10aA | 12.00±0.00 | 1.31±0.01aA | 8.03±0.07aA | 0.71±0.02aA | 4.35±0.07aA |
| 1 | 21.72±0.01bB | 12.00±0.00 | 1.73±0.02bB | 8.01±0.07aA | 1.07±0.02bB | 4.47±0.11aA |
| 2 | 22.15±0.19cC | 12.00±0.00 | 2.07±0.02cC | 7.99±0.05aA | 1.52±0.03cC | 4.90±0.07bC |
| 3 | 22.51±0.09dD | 12.00±0.00 | 2.49±0.01d | 7.95±0.05aA | 1.97±0.01dE | 5.18±0.07cD |
| RF | 20 | 0 | 21.75±0.06aB | 6.80±0.00 | 1.95±0.02aC | 12.99±0.01dE | 0.74±0.01aA | 4.70±0.01aB |
| 1 | 22.13±0.01abC | 6.80±0.00 | 2.43±0.04bD | 12.88±0.04cD | 1.09±0.01bB | 4.89±0.01bC |
| 2 | 22.38±0.23bCD | 6.80±0.00 | 2.86±0.03cE | 12.72±0.02bC | 1.58±0.01cD | 5.05±0.04cD |
| 3 | 22.91±0.16cE | 6.80±0.00 | 3.10±0.01dF | 12.46±0.03aB | 1.96±0.01dE | 5.19±0.04dD |
| FF | 15 | 0 | 16.19±0.09aC | 8.80±0.00 | 1.17±0.18aA | 6.19±0.04aA | 0.56±0.02aA | 4.23±0.11aA |
| 1 | 16.48±0.04bD | 8.80±0.00 | 1.44±0.03bB | 6.18±0.03aA | 0.84±0.02bB | 4.62±0.07bB |
| 2 | 17.02±0.12cE | 8.80±0.14 | 2.05±0.03cC | 6.16±0.07aA | 1.20±0.02cD | 4.94±0.04cCD |
| 3 | 17.53±0.06dF | 8.80±0.00 | 2.58±0.02dE | 6.15±0.03aA | 1.53±0.02dF | 5.25±0.04dF |
| RF | 15 | 0 | 15.50±0.02aA | 5.20±0.00 | 1.52±0.07aB | 8.76±0.09aB | 0.59±0.01aA | 4.73±0.01aB |
| 1 | 15.85±0.03bB | 5.20±0.00 | 1.97±0.01bC | 8.73±0.02aB | 1.06±0.01bC | 4.89±0.05bC |
| 2 | 16.40±0.01cD | 5.20±0.00 | 2.46±0.06cD | 8.73±0.02aB | 1.32±0.01cE | 5.05±0.01cDE |
| 3 | 16.98±0.01dE | 5.20±0.00 | 3.05±0.02dF | 8.72±0.03aB | 1.69±0.01dG | 5.17±0.07dEF |
1) ES ratio, emulsifying salt ratio based on cheese amount.
a–d means with the different letter in the column for each sample group having different emulsifying salt contents (eg. FF 25) are significantly different (p<0.05).
A–H means with the different letter in the column for FF and RF emulsions with the same DM (eg. FF 25 and RF 25) are significantly different (p<0.05).
The results are presented as mean±SD.
RF, reduced-fat; FF, full-fat; DM, dry matters.