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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.
*

P ≤ 0.05;

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.

a

At the beginning of the experiment.

b

During cooling.

c

No SMP and ERP detected.