. 2022 Mar 10;14:100284. doi: 10.1016/j.fochx.2022.100284

Table 1.

Moisture, fat, protein, pH, Aw, and nitrogen content during proteolysis of Gouda cheese at different ripening times.

Ripening (Days)	Moisture (%)	Fat (%)	Protein (%)	pH	Aw	Nitrogen content during proteolysis (μg/mL)
Ripening (Days)	Moisture (%)	Fat (%)	Protein (%)	pH	Aw	Soluble protein nitrogen	Amino acid nitrogen	Peptide nitrogen
0	44.52 ± 0.23^b	33.89 ± 0.07^c	21.96 ± 0.61^a	5.17 ± 0.01^c	0.97 ± 0.01^a	249.16 ± 0.32^b	0.612 ± 0.05^a	248.54 ± 0.33^a
30	44.59 ± 0.19^b	29.79 ± 0.16^b	23.19 ± 0.94^a	4.87 ± 0.02^a	0.98 ± 0.01^a	247.86 ± 0.32^a	0.624 ± 0.03^b	247.23 ± 0.32^a
60	43.46 ± 0.17^a	26.04 ± 0.80^a	22.41 ± 0.86^a	5.04 ± 0.04^b	0.97 ± 0.04^a	259.55 ± 0.46^c	0.627 ± 0.03^b	258.92 ± 0.46^b
90	46.47 ± 0.32^c	26.59 ± 0.02^a	21.81 ± 0.68^a	5.24 ± 0.02^d	0.97 ± 0.02^a	260.52 ± 0.32^c	0.645 ± 0.02^c	259.87 ± 0.32^b

Data are mean ± SD of three determinations.

Different letters indicate significant difference (p < 0.05).