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Table III.
Chemical composition of experimental Raclette cheese after ripening (14 weeks).
| Variant (n = 2) | Water (g·kg−1) | Fat (g·kg−1) | NaCl (g·kg−1) | NPN of SN 4.6 (%) |
|---|---|---|---|---|
| CON | 493.0 | 245.3 | 28.0 | 76.8 |
| PRE | 468.3 | 254.5 | 27.4 | 75.9 |
| CA50 | 485.3 | 267.0 | 27.0 | 63.6 |
| LA70 | 445.3 | 270.5 | 26.6 | 59.2* |
| CA25 | 464.5 | 257.9 | 26.5 | 71.8 |
| LA35 | 467.3 | 259.0 | 26.4 | 68.6 |
| P value ANOVA | ||||
| Variant | n.s. | n.s. | n.s. | * |
| Day | n.s. | 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; NaCl, sodium chloride; TN, total nitrogen; SN 4.6, soluble nitrogen at pH 4.6; NPN, non-protein nitrogen; 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.