Table 4.
Range of chemical and physical characteristics (minimum and maximum) of the cheese samples.
| Product Typology | Moisture % | Salt conc. % | Aw | pH | Citric Acid (mg/kg) | Lactic Acid (mg/kg) | Acetic Acid (mg/kg) |
|---|---|---|---|---|---|---|---|
| Burrata (C) | 61.9–69.3 | 0.22–0.98 | 0.972–0.992 | 5.35–6.28 | n.d.–585 | 1273–11,232 | n.d.–871 |
| Mozzarella (C) | 59.1–74.6 | 0.32–0.99 | 0.975–0.991 | 5.77–6.76 | <LoQ–5347 | <LoQ-5946 | n.d.–274 |
| Mozzarella (B) | 71.0 | 1.06 | 0.981 | 5.37 | 1111 | 16,469 | 654 |
| Stracciatella (C) | 63.8–66.4 | 0.32–0.72 | 0.974–0.992 | 4.77–6.58 | <LoQ–1142 | 566–4840 | 205–535 |
| Caprino (C) | 58.4–71.6 | 0.80–0.92 | 0.968–0.983 | 4.18–4.98 | n.d.–596 | 5170–10,156 | 320–593 |
| Caprino (G) | 59.3–68.4 | 0.45–1.00 | 0.980–0.981 | 4.34–4.35 | n.d.–312 | 6758–7823 | 368–927 |
| Cottage (C) | 79.5–82.4 | 0.55–0.85 | 0.977–0.992 | 4.11–4.57 | <LoQ–1557 | 4471–5999 | n.d.–529 |
| Crescenza (C) | 55.8–62.1 | 0.79–1.14 | 0.965–0.984 | 5.17–5.43 | n.d.–2026 | 6431–11,449 | n.d.–887 |
| Stracchino (C) | 54.3–72.3 | 0.35–1.32 | 0.938–0.985 | 5.02–5.50 | n.d.–458 | 6549–12,454 | n.d.–1142 |
| Primosale (C) | 40.6–70.2 | 0.36–1.34 | 0.970–0.983 | 5.05–6.51 | n.d.–2200 | 2001–9566 | n.d.–655 |
| Primosale (G) | 43.2 | 0.94 | 0.974 | 5.59 | <LoQ | 11,531 | 871 |
| Robiola (C) | 54.3–65.9 | 0.63–1.22 | 0.964–0.992 | 4.45–5.74 | 156–523 | 3074–7790 | n.d.–424 |
| Robiola (G) | 66.3–67.1 | 0.82–0.90 | 0.972–0.985 | 4.28–4.37 | <LoQ | 5052–7243 | n.d.–450 |
| Squacquerone (C) | 57.3–70.1 | 0.68–0.89 | 0.954–0.978 | 5.27–5.45 | <LoQ–400 | 5687–8271 | <LoQ |
| Other fresh cheese (G) | 67.4 | 0.91 | 0.975 | 4.42 | 347 | 8119 | 523 |
| Caciotta (C) | 45.9–49.3 | 1.54–1.85 | 0.962–0.967 | 5.43–5.47 | <LoQ | 9052–9437 | 156–491 |
| Feta (S + G) | 52.3–57.4 | 1.55–2.97 | 0.948–0.969 | 4.06–4.86 | <LoQ–1491 | 15,281–20,409 | n.d.–343 |
| Monte Veronese (C) | 41.8 | 1.32 | 0.969 | 5.55 | 251 | 13,632 | 521 |
| Pecorino (S) | 35.5 | 1.43 | 0.958 | 5.73 | <LoQ | 11,240 | 397 |
| Quartirolo (C) | 64.7 | 2.00 | 0.969 | 4.27 | <LoQ | 16,074 | 844 |
| Taleggio (C) | 49.5 | 1.48 | 0.970 | 5.78 | <LoQ | 7056 | 1703 |
| Tomino (C) | 46.2–49.8 | 0.98–1.32 | 0.984–0.990 | 6.43–6.49 | 331–3404 | 635–2159 | 274–1334 |
| Other short-ripened cheese (C) | 48.4 | 1.47 | 0.977 | 6.00 | <LoQ | 1753 | 2042 |
| Other short-ripened cheese (C + G) | 51.5 | 1.42 | 0.975 | 5.74 | <LoQ | 2864 | 2598 |
| Brie (C) | 40.3–50.0 | 1.50–2.14 | 0.902–0.979 | 6.03–6.83 | n.d.–398 | 490–2007 | n.d.–1193 |
| Camembert (C) | 52.7 | 1.58 | 0.982 | 6.88 | 295 | 2654 | 2440 |
| Camembert (G) | 50.8 | 1.49 | 0.981 | 6.20 | <LoQ | 2366 | 1438 |
| Camembert (B) | 53.2 | 2.05 | 0.979 | 5.64 | n.d. | 278 | n.d. |
| Other mold ripened cheese (C) | 39.8–49.5 | 1.43–1.81 | 0.970–0.986 | 6.31–7.16 | <LoQ–172 | 1206–1443 | 196–1529 |
| Other mold ripened cheese (G) | 53.2–58.8 | 1.501.93 | 0.979–0.982 | 5.32–6.85 | 930–2541 | <LoQ–77 | 690–1119 |
| Ricotta (C) | 68.6–82.2 | 0.23–0.48 | 0.967–0.986 | 5.94–6.95 | <LoQ–3978 | 334–15,237 | n.d.–1352 |
| Ricotta (S) | 76.3 | 0.23 | 0.984 | 6.18 | 1319 | <LoQ | 377 |
| Ricotta (G) | 77.6 | 0.23 | 0.978 | 6.83 | <LoQ | 1348 | <LoQ |
| Mascarpone (C) | 44.0–52.6 | 0.10–0.12 | 0.972–0.986 | 6.30–6.66 | n.d. | 407–1180 | n.d. |
C = cheese made with Cow milk; B = Buffalo milk; S = Sheep milk; G = Goat milk. <LoQ = values lower than the limit of quantification; n.d.: not detectable.