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Table 1 Composition of the pasteurized Gouda cheese samples

From: Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing

Brand and location pH aw Moisture (%) Salt (%) Fat in solids (%)
A
Under the rind 6.37 0.954 42.41 2.31 ND
Core 5.26 0.957 41.23 2.39 ND
Inside 5.41 0.957 41.79 2.39 47.24
B
Under the rind 5.76 0.950 31.24 2.04 ND
Core 5.43 0.948 33.16 2.15 ND
Inside 5.44 0.951 37.44 2.26 47.15
C
Under the rind 5.75 0.877 18.06 1.49 ND
Core 5.64 0.895 20.63 1.69 ND
Inside 5.71 0.902 25.92 2.00 49.95
D
Under the rind 6.02 0.931 25.98 1.21 ND
Core 5.86 0.936 31.56 1.44 ND
Inside 5.85 0.931 26.89 1.34 43.09
E
Under the rind 5.97 0.938 30.36 2.08 ND
Core 5.59 0.937 32.69 2.10 ND
Inside 5.44 0.937 33.82 2.29 49.86
F
Under the rind 5.53 0.908 21.38 1.65 ND
Core 5.39 0.913 24.50 1.70 ND
Inside 5.40 0.920 26.80 2.00 53.96
G
Under the rind 5.83 0.923 27.52 1.77 ND
Core 5.40 0.939 32.53 1.98 ND
Inside 5.34 0.940 35.61 2.21 55.91
H
Under the rind 5.84 0.943 29.38 1.71 ND
Core 5.50 0.943 32.24 1.79 ND
Inside 5.64 0.944 33.16 1.87 51.62
  1. Brands A through E were prepared using cow milk and brands F through H were prepared using goat milk