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Table IV.
Calcium contents in whey (24 h) and cheese (14 weeks).
| Variant (n = 2) | Ca in whey (mg·kg−1) | Total Ca in cheese (mg·kg−1) | WSCa in cheese (mg·kg−1) | Insol Ca in cheese (%) | pH in cheese |
|---|---|---|---|---|---|
| CON | 311 | 4809 | 3683 | 23.4 | 5.35 |
| PRE | 313 | 5289 | 3744 | 29.1 | 5.34 |
| CA50 | 422** | 3846 | 3420 | 11.1 | 5.18 |
| LA70 | 386* | 4884 | 3747 | 23.2 | 5.27 |
| CA25 | 337 | 4653 | 3818 | 17.8 | 5.28 |
| LA35 | 340 | 5104 | 3727 | 26.9 | 5.30 |
| P value ANOVA | |||||
| Variant | ** | * | n.s. | 0.071 | n.s. |
| Day | n.s. | 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; Ca, calcium; WSCa, water-soluble calcium; Insol, Insoluble; CON, control Raclette cheese; PRE, pre-ripening; CA50 and CA25, addition of 50 or 25 g of citric acid, respectively; and LA70, LA35, addition of 70 or 35 g of lactic acid, respectively.