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Table VI.
Compression test, softening and dropping points of model Raclette cheeses after 14 weeks of ripening.
| Variants (n = 2) | Maximum force (compression test) (N) | EP (°C) | TP (°C) | Difference TP − EP (°C) | Index TP × difference/100 |
|---|---|---|---|---|---|
| CON | 1.08 | 56.9 | 63.0 | 6.2 | 3.9 |
| PRE | 0.97 | 58.0 | 64.9 | 6.9 | 4.5 |
| CA50 | 1.46 | 62.4 | 70.3 | 7.8 | 5.6 |
| LA70 | 1.00 | 59.1 | 63.7 | 4.6 | 2.9 |
| CA25 | 1.15 | 59.9 | 67.6 | 7.7 | 5.2 |
| LA35 | 1.05 | 56.5 | 64.1 | 7.8 | 5.0 |
| P value ANOVA | |||||
| Variant | n.s. | * | n.s. | n.s. | n.s. |
| Day | n.s. | n.s. | n.s. | n.s. | n.s. |