Table 4 TPA (texture profile analysis) values of Gouda cheese made at farmstead milk processing plant

Farm No.	1	2	3	4	5	6	7
Hardness	9.78±0.33^a	5.68±0.33^c	6.51±0.33^bc	4.06±0.33^d	3.82±0.38^d	6.98±0.33^b	5.54±0.33^c
Adhesiveness	－11.13±0.61^a	－8.03±0.49^b	－10.62±0.61^a	－2.06±0.49^d	－1.65±0.49^d	－3.98±0.49^c	－7.13±0.49^b
Springiness	0.94±0.03^abc	0.94±0.03^abc	0.88±0.03^bcd	0.88±0.03^bcd	0.83±0.03^cd	0.90±0.03^abcd	0.97±0.03^a
Cohesiveness	0.40±0.02^abc	0.45±0.02^ab	0.47±0.02^a	0.34±0.02^c	0.44±0.02^abc	0.40±0.02^bc	0.38±0.02^c
Resilience	0.08±0.01^bc	0.08±0.01^bc	0.09±0.01^b	0.06±0.01^c	0.14±0.01^a	0.07±0.01^bc	0.05±0.01^cd
Gumminess	3.96±0.18^a	2.54±0.18^bc	3.04±0.18^b	1.52±0.21^c	1.70±0.21^c	2.78±0.18^b	2.08±0.18^c
Chewiness	3.71±0.19^a	2.39±0.19^b	2.67±0.19^b	1.32±0.22^c	1.39±0.22^c	2.51±0.19^b	2.01±0.19^b

^a~e Different superscripts in same row means significant differences.