2.5. Instrumental texture
The textural properties of the cheeses were evaluated with a TA- XT2 Texture Analyzer (Stable Micro Systems, Haslemere, England) using a two-bite compression of cylindrical samples (diameter of 5.0 cm and height of 2.0 cm). The employed compression force was 5 g, initial height 1 cm, and test speed
5 mm/s. The following parameters were measured: hardness, chewiness and cohesiveness. For the texture analysis, Texture Expert software for Windows (version 1.20; Stable Micro Systems) was used.
2.5. Instrumental texture
The textural properties of the cheeses were evaluated with a TA- XT2 Texture Analyzer (Stable Micro Systems, Haslemere, England) using a two-bite compression of cylindrical samples (diameter of 5.0 cm and height of 2.0 cm). The employed compression force was 5 g, initial height 1 cm, and test speed
5 mm/s. The following parameters were measured: hardness, chewiness and cohesiveness. For the texture analysis, Texture Expert software for Windows (version 1.20; Stable Micro Systems) was used.
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