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. 2019 Aug 31;39(4):585–600. doi: 10.5851/kosfa.2019.e49

Fig. 3. Canonical correspondence analysis (CCA) of bacterial communities in Gouda cheese.

Fig. 3.

P6-C, center of Gouda cheese made from pasteurized milk at 6 wk; P6-S, surface of Gouda cheese made from pasteurized milk at 6 wk; P24-C, center of Gouda cheese made from pasteurized milk at 24 wk; P24-S, surface of Gouda cheese made from pasteurized milk at 24 wk; R6-C, center of Gouda cheese made from raw milk at 6 wk; R6-S, surface of Gouda cheese made from raw milk at 6 wk; R24-C, center of Gouda cheese made from raw milk at 24 wk; R24-S, surface of Gouda cheese made from raw milk at 24 wk.