The effect of calcium content of Cheddar-style cheese on the biochemical and rheological properties of processed cheeseEffet de la teneur en calcium de fromage de type Cheddar sur les propriétés biochimiques et rhéologiques du fromage fondu.

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Figure 1.

Storage modulus (A) and phase angle (B) in PCs with different calcium levels (mg·g⁻¹ protein): LCaPC, 17.9 (▲); MCaPC, 22.1 (○); HCaPC, 28.4 (■).

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