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Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd ripened fried cheese

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Academic year: 2020

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Figure

Figure 1. The dependence between meltability as assessed by the Tube Test and meltability as assessed by the Test in curd-ripened fried cheese, irrespective of the fat content and storage time, α = 0.05, df = 46
Figure 2. Response surface for changes in meltability of curd-ripened fried cheese depending on the fat content and storage time, df = 46
Figure 3. Analysis of the effect of the fat content and storage time of curd-ripened fried cheese on the range of changes in meltability determined using different methods (–1 – minimum value of factor, +1 – maximum value of factor), df = 46

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