Limited ripening of low-fat UF-cheese due to CaPO4 barrier?L'affinage limité des fromages maigres produits par UF s'expliquerait-il par la présence d'une barrière de phosphate de calcium ?

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Table I.

Number of counted emitted photons in the three defined zones of UF-cheese, expressed as a percentage of total emitted counted photons. The average of 10 points on two samples at each ripening time is given (mean value ± SD)¹.

Zones	Carbon	Oxygen	Phosphorus	Calcium	Total
Day 22
Rind	42.9 ± 3.2^a	9.4 ± 1.8^a	3.0 ± 1.0^a	1.6 ± 0.3^a	56.9 ± 3.4^a
Surface	37.9 ± 4.6^a	8.6 ± 1.9^a	5.2 ± 0.9^b	4.8 ± 1.1^b	56.4 ± 1.3^a
Core	49.3 ± 3.6^b	6.4 ± 1.4^a	2.4 ± 0.4^a	1.9 ± 0.5^a	60.0 ± 4.5^a
Day 50
Rind	41.1 ± 4.5^a	14.5 ± 2.5^a	3.0 ± 1.6^a	1.9 ± 1.9^a	61.4 ± 3.0^a
Surface	36.0 ± 4.0^b	10.8 ± 2.4^b	5.6 ± 0.9^b	5.7 ± 1.3^b	58.4 ± 4.5^bc
Core	50.6 ± 1.7^c	7.5 ± 0.6^c	2.4 ± 0.3^a	2.1 ± 0.4^a	63.7 ± 1.9^ac

Values within a column not followed by the same letter differ significantly (P < 0.05).