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. 2019 Mar 17;8(3):100. doi: 10.3390/foods8030100

Figure 3.

Figure 3

Soluble nitrogen fractions in raw sheep milk cheeses made at two dairies (D1 and D2) during 240 days of ripening (% of total nitrogen). (Inline graphic): D1 internal zone, (Inline graphic): D1 external zone, (Inline graphic): D2 internal zone, (Inline graphic): D2 external zone. (A) water-soluble nitrogen (WSN)/total nitrogen (TN); (B) pH 4.4 soluble nitrogen (SN)/TN; (C) trichloroacetic acid 12% (w/v) (TCA)-SN/TN; (D) phosphotungstic acid (PTA)-SN/TN.