Table 4: Rheological characteristics of the two types of whey cheese 1 day after production and after 25 day’s storage^*.

Rheological characteristics	Traditional whey cheese		Whey cheese analogue
	Day 1	Day 25	Day 1	Day 25
Hardness (Ν)	4.60^b± 0.21	4.23^b± 0.29	1.39^a± 0.15	1.87^a± 0.19
Elasticity (mm)	1.13^a± 0.10	1.00^a± 0.001	1.01^a± 0.01	1.05^a± 0.05
Cohesiveness (N.mm)	0.45^b± 0.02	0.43^b± 0.02	0.38^a± 0.01	0.43^b± 0.02
Adhesiveness (N.mm)	14.93^c± 2.26	12.63^c± 2.13	5.24^a± 0.67	8.6^b± 1.23
Gumminess (N.mm)	2.05^b± 0.08	1.89^b± 0.15	0.53^a± 0.06	0.8^a± 0.13
Chewiness (N.mm)	2.29^d± 0.11	1.89^c± 0.15	0.54^a± 0.06	0.8^b± 0.05

^*Values are means ± standard error of mean. Different letters (a,b,c,d) in the same row are indicative of a significant statistical difference (P < 0.05) between the values.