Table 1.
Research material: groups of cow’s dairy products that were tested.
| Group Name | Abbreviation | Number of Samples |
|---|---|---|
| Cheeses with exterior mold (Camembert, Brie) | EM | 12 |
| Cheeses with internal mold (Blue, Gorgonzola) | IM | 12 |
| Dutch-type semi-hard cheeses (Gouda, Edam) | D | 12 |
| Swiss-type semi-hard cheeses (Emmental) | S | 12 |
| Italian-type very hard cheeses (Parmesan) | I | 12 |
| English-type hard cheeses (Cheddar) | E | 12 |
| Processed cheese | P | 12 |
| Curd cheeses/cottage cheese | C | 12 |
| Yoghurts | Y | 12 |
| Kefirs | K | 12 |
| Sour cream | SC | 12 |