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 III.

Composition of experimental PCs made from Cheddar cheeses with different levels of calcium phosphate^d^,^e.

Cheese composition	LCaPC	MCaPC	HCaPC
Moisture (g·100 g⁻¹)	47.3^a	47.1^a	46.9^a
Fat (g·100 g⁻¹)	24.2^a	24.6^a	23.7^b
Protein (g·100 g⁻¹)	21.0^b	20.7^b	21.6^a
Ca (mg·100 g⁻¹)	375^c	456^b	615^a
Ca (mg·g⁻¹ protein)	17.9^c	22.1^b	28.4^a
P (mg·100 g⁻¹)	605^c	647^b	736^a
P (mg·g⁻¹ protein)	28.8^c	31.3^b	33.9^a
pH	6.5^a	6.4^b	6.3^c
pH 4.6-SN (g·100 g⁻¹ total N)^f	11.0^a	11.6^a	11.0^a
WSN (g·100 g⁻¹ total N)^g	70.9^a	76.3^a	75.1^a

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.

Values presented are the means of 3 replicate samples for each PC; values within a row not sharing a common superscript (a, b, c) differ significantly (P < 0.05).

pH 4.6-SN, pH 4.6-soluble N as a percentage of total nitrogen.

WSN, water-soluble nitrogen as a percentage of total nitrogen.