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Table 2 Composition of the unpasteurized 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 (%)
I
Under the rind 6.29 0.936 23.10 1.43 ND
Core 5.34 0.927 26.35 1.69 ND
Inside 5.27 0.940 31.08 1.81 44.25
J
Under the rind 5.79 0.902 19.69 1.71 ND
Core 5.50 0.902 21.64 2.00 ND
Inside 5.57 0.903 24.29 2.25 50.85
K
Under the rind 5.75 0.941 26.93 1.42 ND
Core 5.40 0.937 32.10 1.96 ND
Inside 5.40 0.950 35.35 1.74 44.08
L
Under the rind 5.30 0.924 24.63 1.38 ND
Core 5.29 0.930 29.76 1.99 ND
Inside 5.27 0.948 34.70 1.85 49.39
M
Under the rind 5.32 0.931 24.01 1.24 ND
Core 5.37 0.926 27.29 1.62 ND
Inside 5.42 0.939 33.47 1.61 50.73
N
Under the rind 5.36 0.911 25.49 1.57 ND
Core 5.37 0.915 27.49 2.05 ND
Inside 5.42 0.925 28.09 1.94 43.11
O
Under the rind 5.41 0.879 16.92 1.49 ND
Core 5.48 0.900 25.12 2.05 ND
Inside 5.48 0.909 28.58 2.17 49.01
  1. All brands were made using cow milk