. 2012 Dec 7;65(3):602–615. doi: 10.1007/s00248-012-0138-3

Table 1.

Relevant characteristics of the surface and interior of Danish surface-ripened cheeses

Cheese	Moisture content^a	NaCl content^a	NaCl-in-moisture content^a	Water activity^a	pH^a
Cheese	(g/100 g cheese)	(g/100 g cheese)	(%)	(a _w)	pH^a
Dairy A
Core	42 ± 0.23^B	1.96 ± 0.0021^A	4.65 ± 0.20^B	0.824 ± 0.0014^D	6.06 ± 0.070^D
Surface	22 ± 0.92^E	1.31 ± 0.0071^CD	5.94 ± 0.23^A	0.826 ± 0.0^D	6.44 ± 0.095^C
Dairy B
Core	32 ± 0.49^D	1.08 ± 0.0^E	3.40 ± 0.053^CD	0.838 ± 0.0021^CD	5.74 ± 0.098^E
Surface	21 ± 0.23^E	1.24 ± 0.051^D	5.82 ± 0.30^A	0.852 ± 0.0021^BC	6.56 ± 0.076^BC
Dairy C
Core	37 ± 0.60^C	1.40 ± 0.0099^B	3.84 ± 0.036^C	0.840 ± 0.0091^CD	5.71 ± 0.098^E
Surface	20 ± 0.24^E	0.93 ± 0.0032^F	4.62 ± 0.040^B	0.842 ± 0.0057^CD	6.69 ± 0.14^B
Dairy D
Core	45 ± 0.035^A	1.36 ± 0.015^BC	3.03 ± 0.031^D	0.872 ± 0.0042^AB	5.44 ± 0.047^F
Surface	31 ± 1.1^D	1.40 ± 0.0021^B	4.55 ± 0.16^B	0.876 ± 0.011^A	7.28 ± 0.089^A

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)