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Table V.
Rheological data of model Raclette cheese after 14 weeks of ripening.
Variants (n = 2) | SMP (°C) | ERP (°C) | G′ (20 °C) (Pa)a | G″ (20 °C) (Pa)a | G′ (80 °C) (Pa) | G″ (80 °C) (Pa) | tan σmax (20–80 °C) | η* (SMP) (Pa·s) | tan σmax (80–20 °C) | η* (ERP) (Pa·s) | η* (60 °C) (Pa·s)b |
---|---|---|---|---|---|---|---|---|---|---|---|
CON | 66.8 | 59.1 | 76 875 | 22 960 | 259.3 | 308.3 | 1.4 | 79.2 | 1.4 | 202.0 | 185.2 |
PRE | 66.0 | 56.9 | 64 685 | 20 395 | 166.4 | 286.3 | 1.7 | 123.8 | 1.7 | 274.2 | 215.6 |
CA50 | 80.0c | 80.0c | 108 650 | 34 365 | 418.4 | 296.5 | 0.9 | 51.3 | 0.9 | 51.3 | 121.2 |
LA70 | 64.9 | 54.6 | 81 000 | 26 560 | 157.7 | 228.5 | 1.7 | 95.0 | 1.7 | 213.2 | 140.0 |
CA25 | 71.9 | 67.8 | 80 160 | 24 960 | 290.6 | 294.9 | 1.4 | 74.0 | 1.3 | 145.3 | 184.4 |
LA35 | 66.4 | 56.8 | 70 105 | 21 985 | 198.3 | 270.2 | 1.5 | 82.9 | 1.5 | 201.3 | 188.8 |
P value ANOVA | |||||||||||
Variant | n.s. | 0.069 | * | * | n.s. | n.s. | n.s. | n.s. | n.s. | 0.067 | * |
Day | n.s. | n.s. | n.s. | n.s. | * | * | n.s. | n.s. | n.s. | n.s. | n.s. |
n.s., not significant; 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.