Table 4. Content of benzoic acid in domestic cheese during the ripening period (mg/kg).
| Co. | Cheese | Number of sample | Aging period (mon) |
|||
|---|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | |||
| A | Camembert | 8 | N.D.1) | N.D. | N.D. | - |
| Brie | 8 | N.D. | N.D. | N.D. | - | |
| B | Appenzeller | 8 | N.D. | N.D. | 3.54±0.31b | 4.51±0.08a |
| C | Berg | 19 | N.D. | 2.60±0.40b | 2.98±0.22a | 2.91±0.20ab |
| Caciocavallo | 21 | N.D. | N.D. | 0.74±0.50b | 1.66±0.10a | |
| D | Gouda | 16 | N.D. | N.D. | 3.06±0.50b | 3.61±0.18a |
| 4 | N.D. | 2.60±0.26c (3 mon) | 3.13±0.22b (4 mon) | 4.46±0.08a (6 mon) | ||
| E | Raclette | 21 | N.D. | 1.93±0.38a | 2.13±0.20a | 2.12±0.24a |
1)Not detected. Values are shown as the mean±standard deviation in triplicate. a-cMean values with different superscript in each row are significantly different (p<0.05)