Table 3. The pH and titratable acidity of Gouda cheese coated with loess during ripening period

Samples		pH	Titratable acidity(%)
Before ripening	0 day	5.49±0.06^g²⁾³⁾	0.115±0.005^e^f^g
CG¹⁾	30 day	6.47±0.01^b	0.096±0.005^g
CG¹⁾	60 day	7.01±0.01^a	0.156±0.011^c^d
VG	30 day	5.87±0.03^c	0.119±0.008^e^f^g
VG	60 day	5.84±0.01^c^d	0.214±0.004^a^b
LG	30 day	5.83±0.02^c^d	0.107±0.008^f^g
LG	60 day	5.75±0.01^e	0.184±0.022^b^c
RG	30 day	5.84±0.02^c^d	0.148±0.007^d^e
RG	60 day	5.74±0.01^e^f	0.126±0.015^d^e^f^g
YG	30 day	5.81±0.01^d	0.159±0.004^c^d
YG	60 day	5.76±0.01^e	0.218±0.047^a^b
WG	30 day	5.85±0.03^c	0.147±0.002^d^e
WG	60 day	5.71±0.01^f	0.191±0.055^b^c
BG	30 day	5.83±0.01^c^d	0.137±0.008^d^e^f
BG	60 day	5.74±0.01^e^f	0.232±0.019^a

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>e>f>g).