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. 2019 Apr 30;39(2):255–265. doi: 10.5851/kosfa.2019.e20

Table 2. General composition of Gouda cheese from Jersey and Holstein milk.

		Ripening period (mon)
		1	2	3	4
Fat (%)	Jersey¹⁾	38.26±0.07^NS	41.89±5.54^NS	42.15±3.61^NS	44.19±2.55^NS
Fat (%)	Holstein²⁾	35.07±0.06	35.92±0.12	36.55±0.45	39.10±0.49
Moisture (%)	Jersey	32.42±0.00^NS	29.92±3.28^NS	28.99±1.33^NS	27.31±0.34^NS
Moisture (%)	Holstein	32.21±5.23	33.75±0.24	23.03±0.26	27.82±0.18
Protein (%)	Jersey	25.51±0.05^NS	26.23±0.74^NS	26.93±1.29^NS	26.71±1.61^NS
Protein (%)	Holstein	24.95±0.04	27.08±0.09	28.09±0.44	30.17±0.37
Salt (%)	Jersey	1.49±0.01^NS	1.65±0.12^NS	1.78±0.03^NS	1.79±0.04^NS
Salt (%)	Holstein	1.40±0.03	1.81±0.08	1.89±0.13	1.88±0.05

Data are mean±SD values.

¹⁾

Gouda cheese made with milk from Jersey.

²⁾

Gouda cheese made with milk from Holstein.

^NS

not significantly different.