Table 2 Phase separation of white-brined cheese emulsions after 0, 30, and 60 min

Samples		ES ratio¹⁾(%)	Precipitated phase (%)			Liquid phase (%)			Fat phase (%)
Samples		ES ratio¹⁾(%)	0	30	60	0	30	60	0	30	60
FF	25	0	39.6±0.9^dX	44.2±0.1^dY	48.4±0.2^dZ	46.3±2.7^bY	41.9±0.6^bXY	39.7±0.2^bX	13.4±0.9^bX	13.6±0.8^bX	12.6±0.3^bX
		1	33.7±0.8^cx	37.0±0.2^cy	38.9±0.3^cz	52.3±0.5^cY	50.3±0.8^cY	48.1±0.8^cX	13.9±1.2^bX	13.2±0.7^bX	12.9±0.6^bX
		2	25.8±1.1^bX	32.3±0.9^by	42.7±1.9^bz	61.9±0.1^dZ	53.7±0.9^dY	44.7±1.2^dX	12.9±0.1^bX	13.8±0.0^bX	12.9±0.6^bX
		3	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a
RF	25	0	52.1±0.3^dX	58.1±0.4^dY	59.9±0.9^dY	43.3±0.1^bZ	36.5±0.2^bY	34.7±0.6^bX	5.3±0.1^cX	5.3±0.1^bX	5.4±0.1^bX
		1	50.5±0.2^cX	55.1±0.3^cY	57.6±0.6^cZ	43.9±0.1^cY	40.1±0.1^cY	37.3±0.5^cX	5.1±0.1^cX	5.2±0.1^bX	5.2±0.1^bX
		2	47.8±0.5^bX	49.1±0.3^bY	52.6±0.4^bZ	47.9±0.4^dY	45.9±0.2^dY	42.4±1.1^dX	4.2±0.3^bX	5.1±0.2^bY	5.3±0.1^bY
		3	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a
FF	20	0	30.9±1.4^cX	35.7±0.1^cY	36.5±0.3^cY	57.55±0.6^aY	53.9±0.3^aX	52.7±0.1^aX	11.8±0.4^aX	10.4±0.4^aX	10.9±0.6^aX
		1	28.8±1.9^cX	31.2±0.5^bX	32.34±0.7^bX	59.23±0.2^bY	58.4±0.7^bY	55.9±0.3^bX	11.6±1.2^aX	10.2±0.2^aX	11.1±1.8^aX
		2	24.6±0.1^bX	30.0±0.9^bY	36.24±1.0^cZ	64.52±0.4^cZ	59.6±0.1^bY	52.7±0.1^aX	10.8±0.1^aX	10.6±0.9^aX	10.9±0.3^aX
		3	9.5±0.6^aX	11.0±0.5^aXY	13.02±1.3^aY	79.92±0.5^dY	77.9±1.0^cXY	75.3±1.9^cX	10.1±0.2^aX	10.8±1.2^aX	11.7±0.1^aX
RF	20	0	40.4±0.9^dX	42.2±0.2^dX	43.4±1.9^cX	56.2±0.6^bY	54.4±0.5^bXY	52.7±1.7^bX	3.9±0.1^bX	4.0±0.1^bX	4.0±0.1^bX
		1	37.7±0.5^cX	40.3±0.3^cY	42.9±0.1^cZ	58.6±0.8^bZ	56.4±0.4^cY	53.6±0.4^bX	3.8±0.1^bX	3.9±0.1^abX	3.9±0.1^bX
		2	32.1±1.3^bX	36.4±0.1^bY	39.1±0.9^bY	64.7±1.6^cY	59.7±0.1^dX	56.9±1.1^cX	3.7±0.3^bX	3.8±0.1^bY	3.8±0.4^bY
		3	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a	-^a
FF	15	0	21.9±0.2^dX	28.4±0.2^cY	30.2±0.1^cZ	67.7±0.4^aZ	61.7±0.7^aY	59.3±0.2^aX	10.8±0.1^aX	10.4±0.4^aX	11.0±0.3^aX
		1	19.7±0.5^cX	20.9±0.5^bX	22.0±0.8^bX	70.6±1.1^bY	69.0±0.2^bXY	67.5±0.6^bX	10.6±0.3^aX	10.7±0.1^aX	10.9±0.9^aX
		2	17.5±0.5^bX	19.4±0.4^bY	22.8±0.4^bZ	71.8±0.1^bZ	70.1±0.4^bcY	67.2±0.1^bX	10.4±0.3^aX	10.6±0.1^aX	10.7±0.1^aX
		3	15.0±0.6^aX	16.7±1.2^aXY	19.1±0.9^aY	74.9±1.4^cX	73.1±2.0^cX	70.9±0.4^cX	10.3±0.4^aX	10.2±0.7^aX	10.3±0.2^aX
RF	15	0	30.2±0.3^cX	40.8±0.1^dY	47.3±1.3^cZ	66.6±0.3^aZ	55.9±0.1^aY	49.3±1.4^aX	3.3±0.1^bX	3.4±0.0^cX	3.4±0.1^bX
		1	27.8±0.4^bcX	37.3±0.9^cY	41.4±0.1^bZ	69.1±0.3^abZ	59.7±0.8^bY	55.5±0.2^bX	3.1±0.1^abX	3.2±0.1^bX	3.2±0.1^aX
		2	26.6±2.1^bX	31.0±0.3^bY	41.2±0.2^bZ	70.4±2.1^bZ	65.9±0.2^cY	55.7±0.2^bX	3.1±0.1^abX	3.1±0.1^abX	3.2±0.1^aX
		3	19.3±1.2^aX	28.9±1.0^aY	39.2±0.4^aZ	77.9±1.3^cZ	68.4±0.7^dY	57.8±0.3^cX	2.9±0.2^aX	3.0±0.0^aX	3.1±0.1^aX

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).
^x–z means with the different letter in the same row for each phase of every sample are significantly different (p<0.05).
The results are presented as mean±SD.
FF, full-fat; RF, reduced-fat.