Table 2 Changes in pH and LAB content of fruit liquors supplemented Gouda Cheese during ripening
From: Characteristics of Gouda cheese supplemented with fruit liquors
Component | Day | Cheeses supplemented with | ||
|---|---|---|---|---|
Nothing | PM fruit liquor | CO fruit liquor | ||
pH | 0 | 5.24 | 5.24 | 5.24 |
3 | 5.13 | 5.28 | 5.11 | |
6 | 5.11 | 5.22 | 5.24 | |
9 | 5.28 | 5.29 | 5.22 | |
12 | 5.24 | 5.31 | 5.32 | |
15 | 5.15 | 5.25 | 5.39 | |
LAB | 0 | 9.98 | 10.15 | 10.17 |
3 | 9.43 | 9.15 | 10.11 | |
6 | 9.10 | 9.40 | 9.60 | |
9 | 8.35 | 8.30 | 9.13 | |
12 | 7.70 | 8.16 | 8.70 | |
15 | 8.20 | 8.25 | 8.84 | |