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Table 6 Cheese compositional analysis

From: High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

Cheese Salt (%) pH Salt in moisture levels
Irish Artisanal Cheese A 1.59 5.3 6.26
Reblochon 1.08 6.4 2.10
Irish Artisanal Cheese B 1.99 5.4 6.48
Manchego 1.44 5.7 5.24
Morbier 1.36 6.9 4.32
Tête de Moine 1.49 7.1 4.46
Pecorino Sardo 1.72 5.6 6.44
Ossau-Iraty 1.42 6.4 4.73
Comté 0.65 6.1 2.34
Gorgonzola 1.96 7.1 4.32
  1. Compositional analysis of cheeses (Salt %, pH and Salt in Moisture)