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Table II.
Galactose, lactic acid, water and pH of experimental Raclette cheese after manufacturing (24 h).
| Variant (n = 2) | Galactose (mmol·kg−1) | Lactic acid (mmol·kg−1) | Water (g·kg−1) | pH |
|---|---|---|---|---|
| CON | 4.5 | 170.0 | 530.5 | 5.08 |
| PRE | 4.2 | 159.0 | 508.5 | 5.09 |
| CA50 | 4.2 | 136.5 | 500.5 | 5.19 |
| LA70 | 4.0 | 134.5 | 481.5* | 5.25 |
| CA25 | 3.7 | 159.5 | 491.5 | 5.11 |
| LA35 | 3.8 | 155.5 | 502.0 | 5.13 |
| P value ANOVA | ||||
| Variant | n.s. | n.s. | 0.079 | n.s. |
| Day | * | n.s. | n.s. | n.s. |
n.s., not significant; asterisks in the same row show significant differences from the control; ANOVA, analysis of variance; day, day of cheese production; 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.