Table 3 Changes in the water-soluble nitrogen (WSN) content of fruits liquor-supplemented Gouda cheese during ripening
From: Characteristics of Gouda cheese supplemented with fruit liquors
Aging time (weeks) | Cheese supplemented with | ||
|---|---|---|---|
Nothing | PM fruit liquor | CO fruit liquor | |
0 | 11.91 | 7.30 | 5.78 |
3 | 12.69 | 23.67 | 24.84 |
6 | 23.10 | 30.32 | 32.92 |
9 | 40.58 | 43.61 | 41.70 |
12 | 42.27 | 51.38 | 48.45 |
15 | 45.19 | 47.78 | 49.13 |