Tables index

From

Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

A. Tashakori, S.A. Yasini-Ardakani, M. Daneshi

American Journal of Food Science and Technology. 2013, 1(3), 25-29 doi:10.12691/ajfst-1-3-3
  • Table 1. Tests of significant differences in acidity of the cheese samples (in basis of Lactic Acid)
  • Table 2. Tests of significant differences in pH of the cheese samples
  • Table 3. Lactic acid amount in cheese samples (in basis of microgram in dry matter)
  • Table 4. Acetic acid amount in cheese samples (in basis of microgram in dry matter)
  • Table 5. shear stress of chesse sample by survey test of texture according to single press (in basis of kpa)
  • Table 6. elastic young module E, of cheese sample by survey test of texture according to single shaft press method (in basis of kpa)