Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Figures & data

TABLE 1 Chemical composition, color values, and TPA parameters of kashar cheese samples

	Chemical composition			Color properties			Textural properties
Samples	Dry matter (%)	Fat in dry matter (%)	Protein (%)	L	a	b	Hardness (N)	Adhesiveness (N × s)	Springiness (mm)	Cohesiveness	Gumminess (N)	Chewiness (N × m)	Resilience
S1	52.50 ± 0.11	41.90 ± 1.82	25.16 ± 0.01	70.72 ± 0.12	0.39 ± 0.05	14.94 ± 0.31	48.69 ± 1.00	−0.923 ± 0.025	0.72 ± 0.02	0.63 ± 0.01	30.55 ± 0.29	0.0219 ± 0.0007	0.25 ± 0.01
S2	54.36 ± 1.17	42.36 ± 2.75	23.36 ± 0.06	71.75 ± 0.12	0.59 ± 0.03	19.20 ± 0.19	58.00 ± 0.59	−0.918 ± 0.018	0.75 ± 0.01	0.64 ± 0.02	36.92 ± 0.67	0.0278 ± 0.0009	0.24 ± 0.02
S3	58.74 ± 0.04	50.21 ± 0.81	25.83 ± 0.05	67.63 ± 0.40	−0.98 ± 0.01	11.03 ± 0.01	42.07 ± 0.85	−0.962 ± 0.098	0.68 ± 0.02	0.63 ± 0.02	26.53 ± 1.23	0.0181 ± 0.0006	0.23 ± 0.01
S4	58.31 ± 0.11	48.87 ± 0.95	25.19 ± 0.03	66.05 ± 0.46	0.84 ± 0.11	11.81 ± 0.17	34.76 ± 0.67	−0.874 ± 0.016	0.62 ± 0.01	0.59 ± 0.01	20.50 ± 0.51	0.0127 ± 0.0004	0.20 ± 0.00
S5	54.31 ± 0.53	25.78 ± 1.17	28.40 ± 0.16	68.40 ± 0.33	−0.67 ± 0.03	11.27 ± 0.08	47.50 ± 0.60	−0.911 ± 0.041	0.74 ± 0.01	0.69 ± 0.00	32.99 ± 0.34	0.0243 ± 0.0005	0.28 ± 0.00
S6	52.78 ± 0.02	40.73 ± 0.96	25.68 ± 0.01	76.66 ± 0.96	1.03 ± 0.05	9.65 ± 0.02	65.82 ± 1.92	−0.480 ± 0.016	0.63 ± 0.03	0.37 ± 0.01	24.39 ± 0.53	0.0153 ± 0.0011	0.13 ± 0.00
S7	58.82 ± 0.39	46.75 ± 1.16	23.79 ± 0.02	67.06 ± 0.33	−0.75 ± 0.09	13.74 ± 0.05	42.80 ± 0.57	−1.087 ± 0.025	0.71 ± 0.01	0.67 ± 0.01	28.71 ± 0.68	0.0202 ± 0.0004	0.26 ± 0.01
S8	56.56 ± 0.48	47.74 ± 0.41	23.52 ± 0.22	75.91 ± 0.10	−0.17 ± 0.01	12.31 ± 0.21	92.19 ± 0.72	−0.738 ± 0.009	0.78 ± 0.01	0.72 ± 0.01	66.28 ± 0.71	0.0519 ± 0.0009	0.30 ± 0.01
S9	51.47 ± 0.64	33.99 ± 0.55	24.51 ± 0.18	75.53 ± 0.28	−0.11 ± 0.05	8.40 ± 0.18	88.64 ± 1.78	−0.483 ± 0.017	0.86 ± 0.02	0.70 ± 0.01	61.73 ± 0.34	0.0530 ± 0.0015	0.31 ± 0.01
S10	57.50 ± 0.24	41.73 ± 0.17	22.62 ± 0.06	76.81 ± 0.38	0.25 ± 0.03	14.54 ± 0.26	75.87 ± 0.27	−0.511 ± 0.064	0.72 ± 0.02	0.58 ± 0.01	44.03 ± 0.85	0.0318 ± 0.0016	0.22 ± 0.00
S11	57.08 ± 0.15	46.43 ± 0.01	23.46 ± 0.06	77.66 ± 0.16	0.45 ± 0.02	11.31 ± 0.15	83.72 ± 2.66	−0.939 ± 0.009	0.73 ± 0.01	0.58 ± 0.03	48.90 ± 3.27	0.0358 ± 0.0018	0.21 ± 0.02
S12	59.29 ± 0.01	43.85 ± 1.90	22.40 ± 0.11	79.03 ± 0.45	1.18 ± 0.07	15.46 ± 0.48	91.88 ± 1.28	−0.351 ± 0.044	0.79 ± 0.02	0.63 ± 0.01	58.21 ± 1.63	0.0460 ± 0.0024	0.27 ± 0.01
S13	56.40 ± 1.26	45.25 ± 0.90	23.41 ± 0.11	77.91 ± 0.41	0.29 ± 0.10	10.36 ± 0.12	75.33 ± 0.43	−0.594 ± 0.024	0.79 ± 0.01	0.74 ± 0.01	55.75 ± 0.64	0.0442 ± 0.0004	0.32 ± 0.02
S14	52.99 ± 0.05	36.68 ± 1.71	21.38 ± 0.12	78.46 ± 0.29	0.70 ± 0.11	8.72 ± 0.10	59.33 ± 0.44	−0.767 ± 0.037	0.69 ± 0.01	0.59 ± 0.02	34.78 ± 0.76	0.0240 ± 0.0005	0.22 ± 0.02
S15	56.71 ± 1.08	43.23 ± 1.82	23.61 ± 0.01	73.78 ± 0.10	−0.24 ± 0.06	9.47 ± 0.08	75.77 ± 1.64	−0.380 ± 0.076	0.75 ± 0.02	0.57 ± 0.01	43.24 ± 1.77	0.0325 ± 0.0021	0.23 ± 0.00
S16	60.51 ± 0.23	49.57 ± 0.19	23.75 ± 0.01	69.40 ± 0.21	−0.72 ± 0.03	12.22 ± 0.12	56.54 ± 1.13	−0.501 ± 0.042	0.54 ± 0.01	0.45 ± 0.01	25.33 ± 0.88	0.0136 ± 0.0007	0.14 ± 0.00
S17	55.31 ± 0.20	47.91 ± 1.07	21.55 ± 0.09	76.61 ± 0.40	0.18 ± 0.02	18.17 ± 0.12	87.42 ± 1.29	−0.310 ± 0.046	0.80 ± 0.01	0.61 ± 0.01	53.67 ± 1.20	0.0428 ± 0.0007	0.26 ± 0.01
S18	60.97 ± 0.01	48.38 ± 0.83	22.63 ± 0.08	71.96 ± 0.57	−0.50 ± 0.01	21.44 ± 0.12	88.99 ± 0.82	−0.847 ± 0.034	0.70 ± 0.02	0.60 ± 0.01	53.41 ± 1.20	0.0371 ± 0.0015	0.23 ± 0.01
S19	54.03 ± 0.47	47.20 ± 1.34	21.88 ± 0.06	76.31 ± 0.83	0.29 ± 0.05	14.68 ± 0.22	77.10 ± 1.13	−0.830 ± 0.009	0.73 ± 0.00	0.60 ± 0.01	45.93 ± 0.80	0.0336 ± 0.0005	0.23 ± 0.01
S20	54.61 ± 0.07	46.69 ± 0.85	27.18 ± 0.65	73.99 ± 0.24	−0.64 ± 0.05	9.61 ± 0.09	85.46 ± 1.24	−0.735 ± 0.037	0.77 ± 0.01	0.69 ± 0.01	58.64 ± 1.32	0.0450 ± 0.0017	0.29 ± 0.01
S21	61.58 ± 0.32	39.78 ± 0.65	26.03 ± 0.15	63.90 ± 0.43	−0.37 ± 0.02	11.93 ± 0.69	73.28 ± 1.14	−0.767 ± 0.025	0.71 ± 0.01	0.63 ± 0.01	46.04 ± 0.89	0.0327 ± 0.0002	0.24 ± 0.01
S22	55.27 ± 0.08	51.57 ± 0.98	23.24 ± 0.66	74.73 ± 0.72	−0.41 ± 0.05	7.04 ± 0.31	92.15 ± 2.04	−0.327 ± 0.068	0.79 ± 0.03	0.50 ± 0.01	45.85 ± 0.46	0.0361 ± 0.0009	0.20 ± 0.01
S23	55.00 ± 0.20	47.27 ± 0.17	24.4 ± 0.01	69.12 ± 0.45	−0.89 ± 0.01	12.88 ± 0.55	81.56 ± 0.30	−0.844 ± 0.085	0.71 ± 0.05	0.64 ± 0.01	52.38 ± 0.88	0.0371 ± 0.0015	0.26 ± 0.00
S24	59.71 ± 0.93	37.70 ± 1.42	28.78 ± 0.50	63.96 ± 0.88	−1.19 ± 0.01	10.26 ± 0.23	75.94 ± 2.33	−0.673 ± 0.033	0.69 ± 0.01	0.60 ± 0.03	45.26 ± 3.23	0.0314 ± 0.0027	0.23 ± 0.02
S25	56.43 ± 0.22	43.42 ± 1.05	20.02 ± 0.07	75.59 ± 0.51	−0.16 ±0.08	21.42 ± 0.10	66.29 ± 1.18	−0.892 ± 0.014	0.72 ± 0.01	0.66 ± 0.01	43.85 ± 1.45	0.0314 ± 0.0015	0.26 ± 0.02
S26	56.46 ± 1.11	45.19 ± 1.77	23.17 ± 0.07	77.60 ± 0.65	0.35 ± 0.02	10.53 ± 0.25	112.6 ± 1.91	−0.385 ± 0.081	0.80 ± 0.01	0.57 ± 0.01	64.54 ± 0.97	0.0515 ± 0.0005	0.24 ± 0.00
S27	57.22 ± 0.24	48.93 ± 0.21	19.90 ± 0.02	79.03 ± 0.65	0.19 ± 0.04	13.28 ± 0.13	80.15 ± 0.21	−0.455 ± 0.048	0.78 ± 0.02	0.62 ± 0.00	49.30 ± 0.19	0.0386 ± 0.0011	0.24 ± 0.01
S28	57.99 ± 0.39	48.28 ± 0.33	22.37 ± 0.05	73.74 ± 0.07	−0.61 ± 0.10	12.41 ± 0.46	73.88 ± 1.78	−0.490 ± 0.039	0.77 ± 0.01	0.66 ± 0.01	48.53 ± 1.72	0.0375 ± 0.0008	0.25 ± 0.01
S29	53.66 ± 0.22	49.39 ± 1.13	20.90 ± 0.05	77.61 ± 0.22	0.24 ±0.04	12.65 ± 0.17	63.36 ± 1.33	−0.490 ± 0.088	0.69 ± 0.02	0.54 ± 0.00	34.18 ± 0.94	0.0236 ± 0.0013	0.20 ± 0.00
S30	55.18 ± 0.27	44.40 ± 1.13	22.25 ± 0.02	77.68 ± 0.51	0.57 ± 0.07	14.48 ±0.05	72.49 ± 1.55	−1.176 ± 0.047	0.60 ± 0.03	0.41 ± 0.02	29.95 ± 1.62	0.0180 ± 0.0020	0.11 ± 0.00

TABLE 2 Correlations between the parameters

	Hardness	Adhesiveness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience	Dry matter	Fat	Protein	L	a	B
Hardness	1.000	−0.534	0.581	0.033	0.880	0.848	0.224	−0.003	0.108	−0.206	0.523	0.059	−0.047
Adhesiveness		1.000	−0.405	0.142	−0.405	−0.443	−0.073	0.024	−0.092	0.191	−0.402	−0.137	0.282
Springiness			1.000	0.641	0.784	0.857	0.787	−0.261	−0.199	−0.132	0.363	0.009	−0.071
Cohesiveness				1.000	0.497	0.535	0.955	0.031	−0.147	0.103	−0.144	−0.293	0.110
Gumminess					1.000	0.988	0.642	0.013	0.032	−0.130	0.393	−0.073	0.011
Chewiness						1.000	0.689	−0.056	−0.016	−0.131	0.414	−0.037	−0.033
Resilience							1.000	−0.076	−0.211	0.094	−0.009	−0.237	0.035
Dry matter								1.000	0.580	0.127	−0.446	−0.353	0.210
Fat									1.000	−0.349	−0.009	−0.132	0.200
Protein										1.000	−0.675	−0.440	−0.453
L											1.000	0.607	0.036
a												1.000	0.119
b													1.000

Note: In bold, significant values (except diagonal) were at the level of significance alpha = 0.050 (two-tailed test).

TABLE 3 Results of PCA analysis using data of physicochemical and textural properties of the kashar cheese samples

PC	Eigenvalue	Variance (%)	Cumulative variance (%)
1	4.751	36.544	36.544
2	2.738	21.059	57.603
3	1.926	14.819	72.422
4	1.573	12.097	84.519
5	0.645	4.961	89.480
6	0.495	3.808	93.288
7	0.440	3.387	96.675
8	0.200	1.540	98.215
9	0.124	0.957	99.173
10	0.091	0.702	99.875
11	0.012	0.091	99.966
12	0.004	0.031	99.996
13	0.000	0.004	100.00

TABLE 4 Principal component coefficients (loadings) and their contributions

	1st loading		2nd loading		3rd loading		4th loading
Components	PC1	Contributions (%)	PC2	Contributions (%)	PC3	Contributions (%)	PC4	Contributions (%)
Chemical composition
Dry matter	−0.174	0.640	−0.303	3.347	0.821*	35.019	−0.146	1.350
Fat	−0.084	0.150	0.167	1.019	0.860	38.381	−0.053	0.175
Protein	−0.222	1.041	−0.699	17.841	−0.282	4.139	−0.472	14.146
Color values
L	0.501	5.281	0.779	22.183	−0.140	1.018	0.111	0.786
a	0.039	0.033	0.733	19.645	−0.292	4.417	0.257	4.190
b	−0.028	0.016	0.118	0.504	0.434	9.764	0.749	35.640
TPA parameters
Hardness	0.784	12.945	0.279	2.838	0.229	2.711	−0.336	7.199
Adhesiveness	−0.489	5.029	−0.367	4.916	−0.076	0.303	0.538	18.427
Springiness	0.920	17.807	−0.127	0.589	−0.157	1.274	0.070	0.313
Cohesiveness	0.570	6.835	−0.653	15.586	−0.038	0.077	0.423	11.352
Gumminess	0.945	18.809	−0.057	0.118	0.183	1.744	−0.095	0.572
Chewiness	0.976	20.065	−0.058	0.125	0.104	0.559	−0.084	0.452
Resilience	0.734	11.349	−0.556	11.288	−0.107	0.595	0.291	5.398

*Most significant loadings are set in boldface.

FIGURE 1 Plot of the PCs loading and score vectors.

FIGURE 2 Dendrogram for the hierarchical cluster analysis (HCA) results using Ward’s clustering algorithm with Euclidian distance.