Table 4. Color parameters of white-brined cheese emulsions

Samples MWP based on DM (%) L* a* b*
FF 25 - 93.68±0.06A −0.63±0.01A 14.44±0.17A
RF 25 - 91.30±0.13dB −1.36±0.01aB 13.51±0.01dB
5 91.60±0.07c −1.68±0.05b 14.55±0.15c
10 91.79±0.08bc −1.78±0.16b 15.07±0.05b
15 91.95±0.01ab −1.82±0.10b 15.20±0.01b
20 92.11±0.02a −1.88±0.02b 15.48±0.02a
RF 20 - 91.01±0.01dB −1.62±0.01aC 13.09±0.02dB
5 91.15±0.04d −1.65±0.02a 13.41±0.02c
10 91.46±0.01c −1.75±0.01b 13.91±0.06b
15 91.71±0.08b −1.84±0.02c 14.35±0.11a
20 91.91±0.09a −1.97±0.02d 14.47±0.03a
RF 15 - 86.86±0.95cC −1.84±0.01aD 11.62±0.33dC
5 89.69±0.19b −2.00±0.12b 12.20±0.03c
10 90.61±0.12ab −2.14±0.01bc 12.52±0.12bc
15 90.89±0.12a −2.24±0.04cd 12.87±0.06ab
20 91.61±0.03a −2.37±0.3d 13.22±0.04a
The results are presented as mean±SD.
Means with the different letter in the column for each reduced-fat cheese emulsion sample group having different MWP are significantly different (p<0.05).
Means with the different letter in the column for full-fat and reduced-fat emulsions without MWP are significantly different (p<0.05).
MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM; RF 15, reduced-fat cheese emulsion with 15% DM.