Table 8. Texture characteristics of Gouda cheese from Jersey and Holstein milk

Ripening period (mon)
1 2 3 4
Hardness (kg) Jersey1) 0.85±0.49NS 0.87±0.26NS 0.84±0.15NS 1.54±0.84NS
Holstein2) 0.47±0.23 0.59±0.32 0.53±0.08 1.44±1.21
Cohesiveness (%) Jersey 1.50±0.03NS 1.54±0.02NS 1.68±0.08NS 1.68±0.08NS
Holstein 1.45±0.12 1.52±0.04 1.53±0.04 1.75±0.28
Springiness (mm) Jersey 32.64±0.54NS 32.57±0.09NS 32.67±0.20NS 32.92±0.16NS
Holstein 32.02±0.55 32.40±0.51 32.16±0.50 32.69±0.25
Data are mean±SD values.
Gouda cheese made with milk from Jersey.
Gouda cheese made with milk from Holstein.
Means with different superscripts in the same column are significantly different (p<0.05).
not significantly different.