Table 3 Change of texture characteristics during ripening of the Camembert cheeses salted with the four types of salts ^a

1490.15 ± 15.94^b

1.01 ± 0.01^a

0.62 ± 0.01^a

914.70 ± 38.35^b

955.64 ± 15.56^b

1407.74 ± 68.67^b

0.99 ± 0.01^b

0.53 ± 0.06^b

596.04 ± 49.10^c

594.73 ± 48.86^c

2387.42 ± 163.69^a

0.10 ± 0.01^b

0.65 ± 0.04^a

1468.67 ± 262.35^b

1462.28 ± 269.36^a

2160.10 ± 95.56^a

1.00 ± 0.00^ab

0.64 ± 0.01^a

1386.61 ± 68.11^b

1384.90 ± 68.31^a

1470.15 ± 15.94^a

1.00 ± 0.00^a

0.61 ± 0.02^NS

914.70 ± 38.35^a

915.64 ± 39.21^a

1246.11 ± 67.02^c

1.00 ± 0.00^a

0.64 ± 0.02

794.24 ± 15.69^b

732.19 ± 16.37^b

1317.04 ± 114.84^bc

0.97 ± 0.00^c

0.67 ± 0.01

887.08 ± 76.51^a

862.08 ± 75.90^a

1460.90 ± 171.46^ab

1.00 ± 0.02^b

0.62 ± 0.07

893.37 ± 4.98^a

884.65 ± 20.79^a

61.56 ± 4.85^a

0.99 ± 0.02^a

0.54 ± 0.03^a

33.05 ± 0.71^a

32.75 ± 0.19^a

46.89 ± 6.21^b

0.97 ± 0.02^b

0.43 ± 0.05^b

20.32 ± 3.32^b

21.03 ± 1.69^b

60.74 ± 5.11^a

1.00 ± 0.01^a

0.49 ± 0.10^ab

29.54 ± 4.08^a

29.44 ± 3.94^a

56.82 ± 14.20^ab

1.00 ± 0.00^a

0.48 ± 0.03^ab

27.67 ± 8.16^a

27.63 ± 8.17^a

59.54 ± 0.00^NS

1.01 ± 0.00^a

0.37 ± 0.00^b

21.70 ± 0.00^NS

21.87 ± 0.00^NS

48.30 ± 11.17

0.99 ± 0.01^b

0.48 ± 0.12^a

22.65 ± 4.91

22.50 ± 4.92

58.14 ± 14.39

0.98 ± 0.0^c

0.53 ± 0.02^a

30.65 ± 6.43

30.11 ± 6.20

56.32 ± 11.04

1.00 ± 0.00^b

0.37 ± 0.08^b

20.70 ± 8.97

20.62 ± 9.01

57.21 ± 1.27^a

0.98 ± 0.02^NS

0.39 ± 0.01^b

22.09 ± 0.83^b

21.70 ± 0.33^b

54.73 ± 7.26^ab

0.98 ± 0.02

0.52 ± 0.04^a

28.57 ± 5.10^a

28.09 ± 4.80^a

48.50 ± 3.78^b

0.95 ± 0.03

0.44 ± 0.07^b

21.06 ± 1.84^b

20.05 ± 2.11^b

57.75 ± 5.54^a

0.95 ± 0.05

0.43 ± 0.07^b

24.95 ± 5.35^ab

24.01 ± 6.09^ab