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Table II.
Composition of Cheddar-style cheeses used in the manufacture of pasteurised PC.
| Cheese composition | LCaCC | MCaCC | HCaCC |
|---|---|---|---|
| Moisture (g·100 g−1) | 40.5 | 39.4 | 38.5 |
| Fat (g·100 g−1) | 28.9 | 29.7 | 28.6 |
| Protein (g·100 g−1) | 24.8 | 24.5 | 26.0 |
| pH | 5.47 | 5.44 | 5.42 |
| Calcium (g·100 g−1) | 0.49 | 0.59 | 0.78 |
| Calcium (mg·g−1 protein) | 19.6 | 24.2 | 29.8 |
| Phosphorous (g·100 g−1) | 0.40 | 0.44 | 0.53 |
| Phosphorous (mg·g−1 protein) | 16.0 | 17.4 | 20.3 |
| pH 4.6-SN (g·100 g−1 total N)a | 11.3 | 11.3 | 11.0 |
| WSN (g·100 g−1 total N)b | 11.7 | 11.5 | 11.2 |