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Figure 7.


Insoluble calcium in cheese and gummy properties of the melted model Raclette cheeses (R = −0.746, P ≤ 0.05, 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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