## 3 Results and Discussion
### Texture Profile Analysis  
Table 11 shows the textural characteristics of the TC- and SST-ripened chees during the ripening-preservation period. The ripening-preservation containers did not significantly (\(p>0.05\)) affect the textural characteristics of the cheees, as their values had been similar over time. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Volatiles Compounds**} & \multicolumn{6}{c}{**Ripening Time (Days)**} \\ \cline{2-7}  & **60** & **90** & **180** & **60** & **90** & **180** \\ \cline{2-7}  & \multicolumn{3}{c}{**TC**} & \multicolumn{3}{c}{**SST**} \\ \hline Dodecane & \(0.92\pm 0.43\) & \(1.04\pm 1.29\) & \(3.02\pm 0.46\) & \(2.72\pm 4.15\) & \(1.61\pm 1.09\) & \(2.54\pm 1.41\) \\ \hline Nonane & \(0.91\pm 0.88\) & \(1.33\pm 1.76\) & \(1.77\pm 1.01\) & \(2.92\pm 1.46\) & \(2.20\pm 1.08\) & \(2.90\pm 2.70\) \\ \hline Tetradecane & \(0.54\pm 0.73\) & \(0.61\pm 0.15\) & \(0.81\pm 0.22\) & \(1.22\pm 0.59\) & \(0.80\pm 0.44\) & \(3.40\pm 2.10\) \\ \hline Tridecane & \(1.00\pm 0.52\) & \(0.84\pm 1.53\) & \(1.42\pm 1.12\) & \(1.79\pm 1.89\) & \(0.85\pm 0.30\) & \(1.40\pm 2.47\) \\ \hline Undecane & \(1.89\pm 1.14\) & \(4.11\pm 2.43\) & \(1.80\pm 0.76\) & \(2.60\pm 0.62\) & \(1.63\pm 1.10\) & \(1.39\pm 1.98\) \\ \hline
**Total Alenes** & **7.58** & **12.45** & **22.41** & **15.29** & **10.86** & **18.39** \\ \hline
**Anmines (3)** & & & & & & \\ \hline Amide & \(0.12\pm 0.15\) & \(0.05\pm 0.06\) & \(1.01\pm 1.02\) & \(1.06\pm 0.02\) & \(1.11\pm 1.02\) & \(0.32\pm 0.16\) \\ \hline Piperidini & \(0.00\pm 0.00\) & \(0.16\pm 0.14\) & \(1.32\pm 1.24\) & \(0.02\pm 0.03\) & \(0.01\pm 0.02\) & \(1.24\pm 1.13\) \\ \hline Dimethyl-amine & \(0.06\pm 0.03\) & \(0.11\pm 0.16\) & \(0.23\pm 0.12\) & \(0.03\pm 0.12\) & \(0.41\pm 0.55\) & \(0.24\pm 0.11\) \\ \hline Total Amines & **0.182** & **0.326** & **2.564** & **1.093** & **1.536** & **1.806** \\ \hline \multicolumn{7}{c}{**Other aroma compounds (6)**} \\ \hline
2 H-Pyran-2-one tetrahydro-6-pentyl & \(2.28\pm 1.95\) & \(1.78\pm 0.44\) & \(0.38\pm 0.12\) & \(1.76\pm 1.89\) & \(1.71\pm 1.88\) & \(1.46\pm 1.17\) \\ \hline
2 H-Pyran-2-one tetrahydro-6-propyl & \(0.41\pm 1.99\) & \(0.71\pm 0.81\) & \(0.77\pm 1.99\) & \(1.84\pm 1.08\) & \(2.31\pm 0.71\) & \(1.46\pm 1.17\) \\ \hline Phenol & \(0.28\pm 0.17\) & \(0.74\pm 0.63\) & \(0.89\pm 0.25\) & \(1.67\pm 0.79\) & \(1.48\pm 0.74\) & \(2.90\pm 1.54\) \\ \hline Camphor & \(0.83\pm 0.58\) & \(1.83\pm 0.87\) & \(0.68\pm 4.34\) & \(1.97\pm 5.98\) & \(1.01\pm 4.13\) & \(1.63\pm 0.19\) \\ \hline
2 H-Pyran-2-one tetrahydro-6-pentyl & \(2.28\pm 1.95\) & \(0.78\pm 0.44\) & \(0.38\pm 5.12\) & \(1.76\pm 6.89\) & \(2.71\pm 2.88\) & \(1.46\pm 10.17\) \\ \hline Styrene & \(2.62\pm 1.42\) & \(0.95\pm 0.54\) & \(1.79\pm 1.90\) & \(0.90\pm 0.63\) & \(0.82\pm 0.24\) & \(1.75\pm 8.51\) \\ \hline
**Total other aroma compounds** & **8.70** & **6.79** & **4.89** & **9.90** & **10.04** & **10.66** \\ \hline \end{tabular}
\end{table} 
Table 11: Means \(\pm\) S.D. of textural characteristics (hardness (N), adhesiveness (J), elasticity (mm), cohesiveness, gumminess (N), and chewiness (J)) of cheeses during ripening and preservation in tin containers (TC) and stainless steel tanks (SST).