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Table 5 Change in flavonoid content (mg/100 g cheese) of 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 25.1 ± 0.02a 301.1 ± 0.22a 280.5 ± 0.43a
6 26.5 ± 0.14a 420.9 ± 0.47b 431.2 ± 0.17b
9 26.5 ± 0.11a 508.3 ± 0.23c 511.5 ± 0.15c
15 26.8 ± 0.52a 503.8 ± 0.11c 510.9 ± 0.32c
  1. Means with the same superscripts in the same row are not significantly different (p > 0.05).