. 2020 Jan 22;10:3149. doi: 10.3389/fmicb.2019.03149

TABLE 4.

Thermal load to which the emulsion and gelled emulsion model systems with different fat content (i.e., 1, 5, 10, and 20%) were exposed over the course of the inactivation treatments at the different temperatures (i.e., 59, 64, and 69°C).

	Emulsions			Gelled emulsions

Fat content (%)	59°C	64°C	69°C	59°C	64°C	69°C
1	104440 ± 174^B1	56255 ± 135^A1	39830 ± 175^A1	104953 ± 190^A1	56015 ± 59^A1	39770 ± 91^A1
5	104955 ± 180^BC	56380 ± 168^A	39752 ± 90^A	104963 ± 85^A	56215 ± 46^C	39915 ± 45^B
10	105171 ± 119^C	56556 ± 134^A	39984 ± 70^A	105075 ± 204^A	56204 ± 57^C	39789 ± 24^A
20	104829 ± 145^B	56516 ± 305^A	39693 ± 63^A	105009 ± 150^A	56128 ± 20^B	39731 ± 72^A

¹Calculated based on data from Verheyen et al. (2019a). Three independent replicates were conducted. For the different model systems at one temperature, values bearing different uppercase letters are significantly different (P ≤ 0.05).