Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Table 2

Texture profile analysis of control and experimental cheeses using L. salivarius CECT5713 or PS2 after 28 days of storage at 4°C^∗.

Parameter	Cheese			𝑃 value**
	Control	L. salivarius CECT5713	L. salivarius PS2
Hardness (N)	21.00±0.71^a	24.42±0.97^b	21.27±0.65^a	0.001
Cohesiveness	0.15±0.03	0.15±0.01	0.14±0.01	0.662
Adhesiveness (N s)	−0.57±0.30	−0.77±0.09	−0.57±0.04	0.236
Springiness (m)	0.0048±0.0015	0.0043±0.0017	0.0048±0.0010	0.851
Gumminess (N)	3.22±0.64	3.61±0.23	2.99±0.29	0.171
Chewiness (N m)	0.015±0.004	0.014±0.005	0.013±0.001	0.927

∗Texture parameters are expressed as mean ± standard deviation values of quadruplicate measurements in triplicate samples; **one-way ANOVA to determine differences on texture parameters between cheeses. a,bMean values within the same row followed by different letter were significantly different when compared using the Tukey’s test.