## 3 Results
\begin{table}
\begin{tabular}{p{113.8 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt} p{28.5 pt}} \hline \hline \multirow{3}{*}{**Color Parameters**} & \multicolumn{5}{c}{**Packaging Method**} & \multicolumn{5}{c}{**Cold Storage Time (Days)**} \\ \cline{2-10}  & **Unpackaged Cheeses (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Vacuum (\(\mathbf{n=30}\))** & **Significance of M \(\times\) C Interactions** \\ \hline \multicolumn{10}{c}{On the surface} \\ \hline L*–lightness & 92.81 B \(\pm\)0.52 & 94.26 A \(\pm\)0.77 & 94.30 A \(\pm\)0.65 & 94.97 X \(\pm\)0.65 & 93.31 Y \(\pm\)0.68 & 93.54 Y \(\pm\)0.68 & 93.32 Y \(\pm\)0.68 & 0.001 \\ \hline a*–redness & \(-0.92\) & \(-0.87\) & \(-0.91\) & \(-0.55\) Y \(\pm\)0.68 & \(-0.88\) \(\pm\)0.17 X \(\pm\)0.68 & \(-1.10\) X \(\pm\)0.10 & 0.981 \\ \hline b*–yellowness & \(\pm\)0.37 & \(\pm\)0.41 & \(\pm\)0.45 & \(\pm\)0.57 & \(\pm\)0.36 & \(\pm\)0.13 \(\pm\)0.13 & \(\pm\)1.27 X \(\pm\)0.68 & 0.001 \\ \hline \multicolumn{10}{c}{At the cross-section} \\ \hline L*–lightness & 95.09 ab \(\pm\)0.84 & 94.97 b \(\pm\)1.04 & 95.31 a \(\pm\)0.63 & 96.17 X \(\pm\)0.38 & 94.57 Z \(\pm\)0.87 & 95.22 Y \(\pm\)0.40 & 94.54 Z \(\pm\)0.35 & 0.001 \\ \hline a*–redness & \(-1.03\)9 \(\pm\)0.11 & \(-1.11\) A \(\pm\)0.07 & \(-1.13\) A \(\pm\)0.08 & \(-1.20\) X \(\pm\)0.03 & \(-1.10\) Y \(\pm\)0.09 & \(-1.03\) Z \(\pm\)0.08 & \(-1.04\) Z \(\pm\)0.05 & 0.002 \\ \hline b*–yellowness & 10.09 b \(\pm\)0.56 & 10.35 a \(\pm\)0.66 & 10.25 ab \(\pm\)0.59 & 9.41 Z \(\pm\)0.15 & 10.29 Y \(\pm\)0.44 Y \(\pm\)0.39 & 10.70 Z \(\pm\)0.16 & 0.082 \\ \hline \multicolumn{10}{c}{Values in rows marked with different letters differ significantly: A, B, X, Y, and Z—at \(p\leq 0.01\); a and b—at \(p\leq 0.05\); M \(\times\) C—packaging method \(\times\) cold storage time.} \\ \hline \hline \end{tabular}
\end{table} 
Table 3: The effect of the packaging method and cold storage time on the color parameters of the goat cheees (\(\mathbf{\mp\pm\pm\)SD). of redness at the cross-section of the unpackaged (control) cheeses and the samples that were vacuum-packaged without and with absorbent pads. The value of parameter a* at the cross-section of the unpackaged cheeses (\(-1.03\)) was 0.08 and 0.10 higher than in the experimental groups. Despite the absence of significant differences between the samples that were vacuum-packaged without and with absorbent pads, these chees were characterized by similar contributions of yellowness at the cross-section (10.30 on average). The lowest value of parameter b* (10.09) was noted at the cross-section of the unpackaged group samples relative to the vacuum-packaged samples (10.35), and the observed difference was statistically significant (\(p\leq 0.05\)). Significant (\(p\leq 0.01\)) differences in color lightness at the cross-section of the cheese samples were observed before storage and after 5, 10, and 15 days of storage. No significant differences in lightness were observed between the chees stored for 5 and 15 days. The value of parameter L* was the highest at the cross-section of cheese samples on storage days 0 (96.17) and 10 (95.22). In turn, the color of the cheese cross-sections was clearly darker after 5 and 15 days of storage. The data presented in Table 3 indicate that the contribution of greenness at the cross-section of the cheese samples was significantly (\(p\leq 0.01\)) highest on storage day 0 (a* = \(-1.20\)) and lowest on storage days 10 (\(-1.03\)) and 15 (\(-1.04\)). The above values differed significantly (\(p\leq 0.01\)) from those noted on storage day 5 (a* = \(-1.10\)). These results indicate that cold storage time affected the contribution of yellowness at the cross-section of the cheese samples, and significant differences (\(p\leq 0.01\)) in the values of parameter b* were noted between the groups.