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 |