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 VI.

Relationships between the compositional and functional parameters of PCs varying in calcium level^a^,^b^,^c.

Functional properties of cheese	Firmness	Fracture stress	Fracture strain	Phase angle max	Temperature of δ_max	Flow Schreiber method	Flow Olson-Price method
pH	−/**	−/*	−/***	+/*	−/***	ns	+/**
Total calcium (g·100 g⁻¹)	+/***	+/***	+/***	−/***	+/***	−/*	−/*
Total phosphorous (g·100 g⁻¹)	+/***	+/***	+/***	−/***	+/***	−/*	ns
Total calcium + phosphorous (g·100 g⁻¹)	+/***	+/***	+/***	−/***	+/***	−/*	ns
WS protein (g·100 g⁻¹)	ns	ns	ns	ns	ns	ns	−/**
WS calcium (g·100 g⁻¹)	ns	ns	ns	ns	ns	ns	ns
WS phosphorous (g·100 g⁻¹)	ns	ns	ns	ns	ns	ns	ns
WIS protein (g·100 g⁻¹)	ns	ns	ns	ns	ns	ns	+/**
WIS calcium (g·100 g⁻¹)	+/**	+/***	+/***	−/***	+/**	−/*	ns
WIS phosphorous (g·100 g⁻¹)	+/***	+/***	+/***	−/***	+/***	−/*	ns
WIS calcium + phosphorous (g·100 g⁻¹)	+/***	+/***	+/***	−/***	+/***	−/*	ns

Statistical significance using linear regression analysis *P < 0.05; **P < 0.01; ***P < 0.001; ns, non significant with P > 0.05.

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.

Correlations were obtained using linear regression analysis. The positive sign (+/) indicates a positive relationship between the two parameters while a negative sign (–/) denotes an inverse correlation.

WS denotes water-soluble, and WIS denotes water-insoluble.