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Table 2 Manufacturer-provided parameters of Brands A, B, and C cheeses

From: Characterization of microflora in Latin-style cheeses by next-generation sequencing technology

Parameter Brand A Brand B Brand C
pH 6.5 6.2-6.7 5.3
% moisture 53-57% 49-52% 54.53%
Salt concentration 1.8 1.5-2.25 ND
% fat 22% 22-24.5% 21.5%
Starter used in manufacture process? Yes Yes ND
  1. ND = Not Determined.