Table 5. Correction ratio of major ingredients (experiment by mature poeriod, fonterra cheese as raw material)

Variables	E-salt (%)	Stabilizer (%)	Milk protein	Water
PC (6w)	–0.05––0.1	N/A	N/A	N/A
PC (26w)	–0.15––0.2	–0.02––0.03	Add below 1%	Reduce 0.7% or more
PC (36w)	–0.2––0.25	–0.03––0.04	Add below 1%	Reduce 1.2% or more
Remark	On the basis of IC		Option	Option

IC, intact casein.