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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