Table III.
Sum of the concentration of VPP + IPP in extra-hard, hard and semi-hard cheeses of Swiss origin (mg·kg−1) [15].
Cheese | n | x | s x | Min | Max |
---|---|---|---|---|---|
Extra-hard and hard cheeses | |||||
Bernese Alpkäse | 11 | 121.9 | 148.0 | 10.7 | 424.5 |
Bernese Hobelkäse | 23 | 129.8 | 132.0 | 6.8 | 353.0 |
L’Etivaz à rebibes | 3 | 19.1 | 9.6 | 9.4 | 28.6 |
Sbrinz | 7 | 37.7 | 27.2 | 1.6 | 90.5 |
Emmental | 20 | 89.6 | 50.9 | 31.3 | 189.5 |
Gruyère | 9 | 61.4 | 33.6 | 21.6 | 129.0 |
Semi-hard cheeses | |||||
Appenzell, full fat | 6 | 61.5 | 27.4 | 30.5 | 96.0 |
Appenzell, ¼ fat | 4 | 182.2 | 103.6 | 66.4 | 317.4 |
Tilsit | 6 | 96.8 | 40.1 | 57.2 | 150.3 |
Tête de Moine | 6 | 105.3 | 49.2 | 52.4 | 189.8 |
Vacherin fribourgeois | 6 | 31.8 | 38.8 | 6.5 | 108.8 |