Table 2. Proximate composition of Gouda cheese coated with loess during ripening period

(%)

Samples Moisture Crude protein Crude fat Crude ash
Before ripening 0 day 43.56±0.12a2)3) 10.35±0.95d 21.42±5.13 3.18±0.14a
CG1) 30 day 40.10±0.69ab 11.68±0.36cd 27.39±2.14b 1.75±0.05d
60 day 41.84±2.25ab 11.55±0.28cd 15.56±2.63ab 2.71±0.16b
VG 30 day 43.73±0.64a 11.59±1.15cd 20.18±5.20ab 2.32±0.42bc
60 day 42.95±1.19a 10.60±0.88d 20.01±4.39ab 2.72±0.28b
LG 30 day 34.98±1.06d 13.84±0.71a 19.67±0.35ab 2.49±0.15bc
60 day 41.20±0.22ab 11.85±0.27bcd 12.23±4.73b 3.28±0.17a
RG 30 day 34.46±1.20d 10.90±0.39bcd 18.82±1.24ab 2.24±0.06c
60 day 38.89±2.43bc 11.90±0.38bcd 15.25±6.37ab 3.44±0.26a
YG 30 day 35.15±2.85cd 12.77±0.78d 23.15±4.20a 2.56±0.15bc
60 day 40.18±0.38ab 13.29±1.07ab 20.27±1.33ab 3.56±0.32a
WG 30 day 34.91±1.47d 11.89±0.68bcd 17.09±6.70ab 2.22±0.24c
60 day 35.77±5.24cd 10.90±0.40d 18.63±4.42ab 3.52±0.12a
BG 30 day 35.21±2.78cd 11.82±0.45abc 20.07±0.33ab 2.52±0.14bc
60 day 38.95±1.53bc 13.49±1.58a 14.71±5.08ab 3.58±0.24a
1)CG, Gouda cheese of ripening without coating; VG, Gouda cheese of ripening after vacuum packaged; LG, Gouda cheese of laterite coating ripening ; RG, Gouda cheese of red loess coating ripening; YG, Gouda cheese of yellow ocher coating ripening; WG, Gouda cheese of white clay coating ripening; BG, Gouda cheese of black soil coating ripening.
2)All values are mean±SD.
3)Means in the same column followed by different uppercase letters are significantly different (p<0.05, a>b>c>d).