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Table V.
Effect of calcium phosphate level in Cheddar cheese on the rheological and cooking properties of PCd,e.
| Functional properties of cheese | LCaPC | MCaPC | HCaPC |
|---|---|---|---|
| Rheological parameters of unheated cheese | |||
| Fracture stress (kPa) | 64.0 b | 59.7 b | 121.0 a |
| Fracture strain (–) | 0.37 b | 0.38 b | 0.47 a |
| Firmness (N) | 93.5 b | 102.5 b | 163.0 a |
| Cooking properties | |||
| Flow Schreiber method (%) | 68.0 a | 38.3 b | 28.3 b |
| Flow Olson-Price method (%) | 15.0 a | 4.1 b | 1.1 b |
d
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.