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 |