Influence of low calcium and low pH on melting characteristics of model Raclette cheeseInfluence d'une faible teneur en calcium et d'un pH bas sur les caractéristiques de fonte d'un fromage à raclette suisse modèle.

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Table VII.

Sensory analysis of the ripe trial Raclette cheeses in melted form.

Variant (n = 2)	Fat separation	Viscosity	Ropy qualities	Gummy qualities	Skin formation	Bitterness	Saltiness	Olfactory qualities	Aroma qualities
CON	3.39	4.11	4.17	3.72	3.83	3.44	1.78	2.83	3.00
PRE	3.17	4.17	4.28	3.56	3.67	3.61	2.17	2.67	3.17
CA50	2.89	4.39	4.72	4.72	3.89	3.94	2.56	2.78	3.44
LA70	3.00	4.11	3.89	3.72	3.67	4.11	3.00	2.83	3.56
CA25	3.11	4.22	4.61	3.72	3.61	3.78	2.33	2.83	3.61
LA35	3.61	4.39	4.56	3.72	3.67	4.33^*	2.00	2.50	3.72
P value ANOVA
Variant	n.s.	n.s.	n.s.	n.s.	n.s.	^*	n.s.	n.s.	n.s.
Day	^**	n.s.	n.s.	^*	n.s.	n.s.	n.s.	n.s.	n.s.

Scale: 5, slightly; 3, medium; 1, highly;

P ≤ 0.05;

^**

P ≤ 0.01;

n.s., not significant; ANOVA, analysis of variance; day, day of cheese production; 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.