Table 2. Texture of string cheese added with red ginseng powder

Sample1) Hardness (N) Springiness Cohesiveness
0 week C 5.98±0.502)a3)*4) 0.82±0.09a 0.52±0.06a
T1 4.54±0.11b 0.98±0.07a* 0.52±0.06a
T2 6.20±0.90a 0.87±0.03a 0.52±0.07a
T3 5.91±0.52a 0.80±0.16a 0.51±0.09a
2 week C 3.90±0.40b 0.69±0.02b 0.47±0.02a
T1 5.14±0.25a* 0.71±0.05b 0.46±0.08a
T2 6.21±0.70a 0.75±0.09ab 0.44±0.03a
T3 5.22±0.71a 0.82±0.01a 0.41±0.03a
C, string cheese (control); T1, string cheese made by adding red ginseng powder to raw milk; T2, string cheese made by adding red ginseng powder to curd; T3, string cheese made by adding red ginseng powder to hot water for stretching.
Data are mean±SD values (n=3).
Means with different superscripts in the same column are significantly different (p<0.05).
Means the significant differences between storage period (p<0.05).