Table 1 Chemical composition of Gouda cheeses after 6 months of ripening
| | Moisture (%) | CP (%) | Crude fat (%) | Crude ash (%) | pH |
| AMS-1 | 29.75±1.73 | 28.46±0.15 | 36.16±0.16 | 3.65±0.03d | 5.78±0.02 |
| AMS-2 | 30.25±1.37 | 28.83±0.11 | 35.22±0.13 | 4.26±0.05a | 5.47±0.03 |
| CMS-1 | 27.87±1.17 | 27.98±0.09 | 37.97±0.11 | 4.15±0.06b | 5.63±0.03 |
| CMS-2 | 31.38±1.57 | 27.16±0.14 | 37.42±0.07 | 4.00±0.08c | 5.59±0.03 |
* All values are Mean±SE. Different superscripts within the same column mean significant difference (p<0.05)
AMS: Automatic milking system; CMS: Conventional milking system