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Table 2 The significance of each independent variable effect indicated by using F-ratio and P-value in the final models

From: Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Variables Independent variable Main effects Quadratic effects Interaction effects
X1 X2 X3 X12 X22 X32 X1X2 X1X3 X2X3
pH (Y1) p-value 0.002a 0.001a 0.004a 0.001a 0.000a 0.001a 0.004a 0.964 0.000a
F-ratio 21.14 28.60 16.55 24.89 43.73 24.00 16.58 0.00 52.63
ADV (Y2) p-value 0.011a 0.078 0.006 a 0.020a 0.792 0.230 0.007a 0.180 0.183
F-ratio 10.71 4.09 14.02 8.35 0.07 1.69 12.86 2.15 2.13
Moisture (Y3) p-value 0.075 0.112 0.575 0.028a 0.195 0.361 0.195 0.751 0.031a
F-ratio 4.19 3.20 0.34 7.16 2.00 0.94 2.00 0.11 6.82
aw (Y4) p-value 0.001a 0.044a 0.136 0.000a 0.781 0.006a 0.019a 0.123 0.107
F-ratio 22.59 5.70 2.75 44.44 0.08 14.13 8.63 2.97 3.29
SN [(%), Y5] p-value 0.007 0.003a 0.007a 0.002a 0.001a 0.756 0.372 0.005a 0.724
F-ratio 12.74 17.69 13.14 20.47 29.20 0.10 0.90 14.63 0.13
Fat [(%), Y6] p-value 0.138 0.006a 0.028a 0.866 0.304 0.000a 0.006a 0.001a 0.029a
F-ratio 2.71 13.91 7.17 0.03 1.21 38.69 13.66 23.72 7.03
Overall acceptability (Y7) p-value 0.216 0.003a 0.001a 0.680 0.000a 0.090 0.766 0.003a 0.048a
F-ratio 1.80 17.72 28.80 0.18 32.41 3.50 0.10 18.27 5.46
  1. X1, X2 and X3: the main effect of protease purification factor, protease concentration and ripening time X12, X22 and X32: the quadratic effect of protease purification factor, protease concentration and ripening time, respectively. X1X2: the interaction effect of protease purification factor and protease concentration, X1X3: the interaction effect of protease purification factor and ripening time, X2X3: the interaction effect of protease concentration and ripening time
  2. aSignificant (P ≤ 0.05)