Figure 1.
Fat content (%) in examined types of cheese. CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese; Values sharing a letter (a–q) are statistically different; p-value ≤ 0.05 was considered significant.