Table 5
Change in flavonoid content (mg/100 g cheese) of liquor-supplemented Gouda cheese during ripening
Aging time (weeks)
Cheese supplemented with
Nothing
PM fruit liquor
CO fruit liquor
0
25.1 ± 0.02
a
301.1 ± 0.22
a
280.5 ± 0.43
a
6
26.5 ± 0.14
a
420.9 ± 0.47
b
431.2 ± 0.17
b
9
26.5 ± 0.11
a
508.3 ± 0.23
c
511.5 ± 0.15
c
15
26.8 ± 0.52
a
503.8 ± 0.11
c
510.9 ± 0.32
c