Table 3.

Range of the gross chemical composition in Italian Pecorino cheeses (modified by Gobbetti, 2004).

Parameters
Moisture (% w/w)	30–34
Fat (% w/w)	27–32
NaCl (% w/w)	1–9
Protein (% w/w)	25–32
Ash (%)	1–3
Soluble N/Total N (%)	20–28
pH	5.1–5.5