## 3 Results and Discussion
### Effect of HPP on Sensorial Attributes
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Property**} & **Storage** & \multirow{2}{*}{**Ch\({}_{\rm C}\)**} & **P1** & **P2** & **P3** \\  & **Time** & & **600 MPa/6 min** & **450 MPa/6 min** & **450 MPa/9 min** \\ \hline
**Adhesiveness** & 0 & 0.16 \(\pm\) 0.08 \({}^{\rm a,D}\) & 0.16 \(\pm\) 0.09 \({}^{\rm a,D}\) & 0.25 \(\pm\) 0.18 \({}^{\rm a,B,C}\) & 0.15 \(\pm\) 0.05 \({}^{\rm a,C}\) \\
**(N/s)** & 1.5 & 0.36 \(\pm\) 0.13 \({}^{\rm a,B,B}\) & 0.53 \(\pm\) 0.27 \({}^{\rm b,B,C}\) & 0.26 \(\pm\) 0.17 \({}^{\rm a,B,C}\) & 0.38 \(\pm\) 0.12 \({}^{\rm a,B,C}\) \\  & 3 & 0.18 \(\pm\) 0.05 \({}^{\rm a,C,D}\) & 0.48 \(\pm\) 0.09 \({}^{\rm c,C}\) & 0.18 \(\pm\) 0.10 \({}^{\rm a,C}\) & 0.30 \(\pm\) 0.05 \({}^{\rm b,C}\) \\  & 6 & 0.82 \(\pm\) 0.26 \({}^{\rm b,A}\) & 0.97 \(\pm\) 0.26 \({}^{\rm a,A}\) & 0.47 \(\pm\) 0.09 \({}^{\rm b,A}\) & 0.89 \(\pm\) 0.19 \({}^{\rm b,A}\) \\  & 15 & 0.33 \(\pm\) 0.06 \({}^{\rm a,B,C}\) & 0.72 \(\pm\) 0.16 \({}^{\rm b,B}\) & 0.39 \(\pm\) 0.06 \({}^{\rm a,A,B}\) & 0.68 \(\pm\) 0.16 \({}^{\rm b,B}\) \\ \hline
**Cohesiveness** & 0 & 0.56 \(\pm\) 0.12 \({}^{\rm a,B}\) & 0.47 \(\pm\) 0.06 \({}^{\rm a,B}\) & 0.56 \(\pm\) 0.11 \({}^{\rm a,B}\) & 0.54 \(\pm\) 0.19 \({}^{\rm a,B}\) \\
**(dimensionless)** & 1.5 & 0.72 \(\pm\) 0.14 \({}^{\rm a,A}\) & 0.73 \(\pm\) 0.15 \({}^{\rm a,A}\) & 0.61 \(\pm\) 0.24 \({}^{\rm a,B}\) & 0.61 \(\pm\) 0.11 \({}^{\rm a,B}\) \\  & 3 & 0.68 \(\pm\) 0.11 \({}^{\rm a,A,B}\) & 0.71 \(\pm\) 0.12 \({}^{\rm a,A}\) & 0.73 \(\pm\) 0.08 \({}^{\rm a,A,B}\) & 0.57 \(\pm\) 0.08 \({}^{\rm a,B}\) \\  & 6 & 0.76 \(\pm\) 0.09 \({}^{\rm a,B,A}\) & 0.73 \(\pm\) 0.06 \({}^{\rm b,A}\) & 0.73 \(\pm\) 0.09 \({}^{\rm b,B,B}\) & 0.82 \(\pm\) 0.08 \({}^{\rm a,A}\) \\  & 15 & 0.012 \(\pm\) 0.003 \({}^{\rm b,C}\) & 0.78 \(\pm\) 0.07 \({}^{\rm a,A}\) & 0.87 \(\pm\) 0.14 \({}^{\rm a,A}\) & 0.80 \(\pm\) 0.09 \({}^{\rm a,A}\) \\ \hline
**Gumminess (N)** & 0 & 0.09 \(\pm\) 0.03 \({}^{\rm a,B,C}\) & 0.06 \(\pm\) 0.02 \({}^{\rm a,C}\) & 0.07 \(\pm\) 0.04 \({}^{\rm a,A}\) & 0.07 \(\pm\) 0.04 \({}^{\rm a,C}\) \\  & 1.5 & 0.14 \(\pm\) 0.04 \({}^{\rm a,A,B}\) & 0.17 \(\pm\) 0.09 \({}^{\rm b,A,B}\) & 0.10 \(\pm\) 0.07 \({}^{\rm b,A}\) & 0.11 \(\pm\) 0.04 \({}^{\rm a,B,B}\) \\  & 3 & 0.08 \(\pm\) 0.01 \({}^{\rm b,C}\) & 0.14 \(\pm\) 0.03 \({}^{\rm a,B}\) & 0.07 \(\pm\) 0.04 \({}^{\rm b,A}\) & 0.07 \(\pm\) 0.03 \({}^{\rm b,C}\) \\  & 6 & 0.16 \(\pm\) 0.09 \({}^{\rm a,A}\) & 0.20 \(\pm\) 0.04 \({}^{\rm a,A}\) & 0.10 \(\pm\) 0.01 \({}^{\rm b,A}\) & 0.22 \(\pm\) 0.03 \({}^{\rm a,A}\) \\  & 15 & 0.001 \(\pm\) 0.000 \({}^{\rm d,D}\) & 0.17 \(\pm\) 0.03 \({}^{\rm a,A,B}\) & 0.10 \(\pm\) 0.03 \({}^{\rm c,A}\) & 0.14 \(\pm\) 0.03 \({}^{\rm b,B}\) \\ \hline \hline \end{tabular}  
* Different non-capital letters (a, b, c, d) in the same row indicate statistically significant differences between the same storage time, while different capital letters (A, B, C, D) in the same column indicate statistically significant differences among the same conditions (\(p<0.05\)).  
\end{table} 
Table 2: _Cont._treated Ibores cheeses (600 MPa/7 min) in comparison to control cheeses [22]. Instrumental textural analysis revealed minor differences in the hardness and consistency of the P2 cheeses; however, these minor differences were perceived by the panel at 15 months storage (\(p\) < 0.05), where they considered the P2 cheeses softer compared to the Ch\({}_{\rm C}\) cheeses.