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

Table 1. General content composition of Gouda cheese made with pasteurized and raw milk during ripening.

	Time(wk)	Protein(%)	Fat(%)	Moisture(%)	FDM(%)	MNFS(%)	Salt(%)	SM(%)	pH	Acetic acid(g/kg)	D-Lactic acid(g/kg)	L-Lactic acid(g/kg)	Phosphate(g/kg)	Calcium(g/kg)
P-GC	6	24.87^Ac	37.90^Ab	35.90^Ba	59.13^Ab	57.81^Ba	1.32^Ac	3.68^Ac	5.73^Ac	3.49^Ba	0.19^Ba	11.44^Ba	10.28^Bd	3.89^Bd
	12	26.22^Ab	39.00^Ba	32.88^Ab	58.10^Ba	53.90^Ab	1.90^Aab	5.78^Aab	5.83^Ab	1.18^Bc	0.15^Bb	9.46^Bd	11.68^Ac	4.40^Ac
	18	27.69^Aa	38.50^Ba	32.00^Ab	56.62^Ba	52.03^Ab	1.81^Ab	5.66^Ab	5.86^Ab	1.72^Bb	0.17^Bab	10.81^Bb	10.91^Ab	4.62^Ab
	24	28.51^Aa	40.52^Aa	28.90^Ac	56.99^Ba	48.59^Ac	2.06^Aa	7.13^Aa	6.01^Aa	1.28^Ac	0.11^Bc	10.55^Bc	12.21^Aa	4.81^Aa
R-GC	6	23.90^Ac	35.47^Ab	39.01^Aa	58.16^Ab	60.45^Aa	1.63^Ab	4.18^Bd	5.73^Ac	4.70^Aa	0.29^Aa	15.36^Aa	11.51^Ab	3.96^Ad
	12	25.82^Ab	41.69^Aa	30.76^Bb	60.21^Aa	52.75^Bb	1.73^Ab	5.62^Ac	5.75^Bc	3.78^Ab	0.31^Ab	15.15^Ab	14.48^Aa	4.31^Bb
	18	28.81^Aa	42.22^Aa	27.13^Bc	57.94^Aa	46.95^Bc	1.85^Ab	6.82^Bb	5.81^Aab	3.26^Ab	0.25^Ab	14.49^Ac	10.88^Ab	4.55^Bc
	24	28.19^Aa	42.27^Aa	27.29^Ac	58.14^Aa	47.27^Ac	2.25^Aa	8.24^Ba	5.84^Ba	1.89^Ac	0.20^Ac	13.64^Ad	10.69^Bb	4.37^Ba

^a–d

Means in the same column within the same cheese condition with different letters are significantly different (p<0.05).

^A,B

Means in the same column within the same ripening period with different letters are significantly different (p<0.05).

FDM, fat in dry matter; MNFS, moisture in not-fat solids; SM, salt in moisture; P-GC, Gouda cheese made from pasteurized milk; R-GC, Gouda cheese made from raw milk.