Table 8. Chemical composition of the Camembert cheese¹⁾ contained with RGP (Units: %)

	Fat	Moisture	Protein	Salt	Total solid
Control	29.85 ± 0.06^ab	47.03 ± 0.05^b	20.58 ± 0.05^a	1.75 ± 0.01^b	52.97 ± 0.05^a
0.05%	29.92 ± 0.03^a	47.47 ± 0.02^a	20.21 ± 0.04^b	1.72 ± 0.01^b	52.53 ± 0.02^b
0.10%	29.45 ± 0.18^cd	47.51 ± 0.13^a	19.24 ± 0.11^d	1.74 ± 0.01^b	52.49 ± 0.13^b
0.15%	29.13 ± 0.11^b	47.43 ± 0.03^a	19.64 ± 0.07^c	1.81 ± 0.02^a	52.07 ± 0.15^c
0.20%	29.57 ± 0.07^bc	47.41 ± 0.18^a	18.71 ± 0.08^e	1.63 ± 0.02^c	49.84 ± 0.13^d