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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Table I.

Formulation of PCs with different calcium and phosphate levels^a^,^b.

Ingredients added (g·100 g⁻¹)	LCaPC	MCaPC	HCaPC
Cheddar cheese	80.6	80.1	78.6
Butter oil	0.00	0.00	0.41
Disodium orthophosphate	1.39	1.39	1.39
Trisodium citrate, dihydrate	0.61	0.61	0.61
Potassium sorbate	0.10	0.10	0.10
Water	14.64	15.54	16.70

Composition of the Cheddar cheeses is given in Table II.

LCaPC, MCaPC and HCaPC denote PCs with low, medium and high calcium and phosphate levels and made from Cheddar cheeses with different calcium and phosphate levels, as indicated in Table II.