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 IV.

Composition of water-soluble (WSP) and water-insoluble (WISP) phases of PCs made from Cheddar cheeses with different levels of calcium and phosphate^d^,^e^,^f.

Cheese composition	LCaPC	MCaPC	HCaPC
WSP
Protein (g·100 g⁻¹)^g	30.2^a	31.9^a	33.0^a
Protein (g·100 g⁻¹ total protein)	70.8^a	76.3^a	75.1^a
Ca (mg·100 g⁻¹)^g	153^b	230^a	225^a
Ca (g·100 g⁻¹ total Ca)	20.2^b	25.0^a	18.1^b
P (mg·100 g⁻¹)^g	426^a	435^a	367^b
P (g·100 g⁻¹ total P)	34.8^a	33.3^a	24.7^b
WISP
Protein (g·100 g⁻¹)	6.1^a	4.9^a	5.4^a
Calcium (mg·100 g⁻¹)	300^c	342^b	504^a
P (mg·100 g⁻¹)	394^c	432^b	554^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 are calculated from analysis of WSEs, prepared from homogenates obtained by blending cheese and water at a weight ratio of 1:2.

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).

Expressed as g·100 g⁻¹ of PC in the aqueous phase.