Table 1.
Cheese | Moisture contenta | NaCl contenta | NaCl-in-moisture contenta | Water activitya | pHa |
---|---|---|---|---|---|
(g/100 g cheese) | (g/100 g cheese) | (%) | (a w) | ||
Dairy A | |||||
Core | 42 ± 0.23B | 1.96 ± 0.0021A | 4.65 ± 0.20B | 0.824 ± 0.0014D | 6.06 ± 0.070D |
Surface | 22 ± 0.92E | 1.31 ± 0.0071CD | 5.94 ± 0.23A | 0.826 ± 0.0D | 6.44 ± 0.095C |
Dairy B | |||||
Core | 32 ± 0.49D | 1.08 ± 0.0E | 3.40 ± 0.053CD | 0.838 ± 0.0021CD | 5.74 ± 0.098E |
Surface | 21 ± 0.23E | 1.24 ± 0.051D | 5.82 ± 0.30A | 0.852 ± 0.0021BC | 6.56 ± 0.076BC |
Dairy C | |||||
Core | 37 ± 0.60C | 1.40 ± 0.0099B | 3.84 ± 0.036C | 0.840 ± 0.0091CD | 5.71 ± 0.098E |
Surface | 20 ± 0.24E | 0.93 ± 0.0032F | 4.62 ± 0.040B | 0.842 ± 0.0057CD | 6.69 ± 0.14B |
Dairy D | |||||
Core | 45 ± 0.035A | 1.36 ± 0.015BC | 3.03 ± 0.031D | 0.872 ± 0.0042AB | 5.44 ± 0.047F |
Surface | 31 ± 1.1D | 1.40 ± 0.0021B | 4.55 ± 0.16B | 0.876 ± 0.011A | 7.28 ± 0.089A |
Dairy A: farmhouse producing cheese of the Havarti type from raw milk, ripened for 12 weeks. Dairy B: farmhouse producing cheese of the Danbo type from pasteurised milk, ripened for 6 weeks. Dairy C: farmhouse producing cheese of the Havarti type from pasteurised milk, ripened for 12 weeks. Dairy D: industrial dairy producing cheese of the Danbo type from pasteurised milk, ripened for 6 weeks
aValues in same column not marked by same superscript capitals are significantly different using one-way ANOVA with Tukey HSD test (≥95 % confidence)