Table 3.

Cheese hardness category, MFFB% (moisture content on a fat free basis) and AFM1 EF (enrichment factor).

Hardness category	Type of cheese	MFFB %	EF	Source
Very hard (MFFB < 47%)	Parmesan	42	5.80	Brackett and Marth, 1982
	Parmesan		5.90	Pietri et al., 2016
Hard (55 % >MFFB ≥ 47 %)	Gouda	54	5.01	Sakuma et al., 2016
Semi-hard (62% >MFFB ≥ 55%)	Caciotta	56	5.16	Pecorelli et al., 2019
Semi-soft (68% > MFFB ≥ 62%)	Primosale	65	4.06	This work
	Cheddar	66	4.30	Bracket and Marth
Soft (MFFB ≥ 68%)	Fior di Latte	74	2.90	This work
	Crescenza	80	2.55	Cattaneo et al., 2008
	Bakers Cheese	84	2.97	Wiseman and Marth, 1983