Table 2
Changes in pH and LAB content of fruit liquors supplemented Gouda Cheese during ripening

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