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Figure 3.


Calcium content and pH value of whey at the end of manufacture (R = −0.923, P ≤ 0.001, confidence interval on the regression line: 0.95). CON, control Raclette cheese; PRE, pre-ripening; CA50 and CA25, addition of 50 or 25 g of citric acid, respectively; and LA70 and LA35, addition of 70 or 35 g of lactic acid, respectively.

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