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Table IV.
Correlations between physicochemical properties and rheological parameter a of power-law equation over the ripening of a commercial low-fat soft cheese with whey proteins.
| Regression equation1 | R 2 |
|---|---|
| a = 153.48 − 10.22 × MI | 0.81 |
| a = −1471.85 + 299.31 × pH | 0.50 |
| a = 154.58 − 117.82 × NaCl | 0.42 |
| a = −156.66 + 58.30 × pH − 9.11 × MI | 0.82 |
| a = −1005.74 + 215.36 × pH − 48.5 × NaCl | 0.53 |
| a = −311.24 + 26.62 × NaCl + 85.82 × pH − 9.81 × MI | 0.83 |