Table 3. Nutritional and rheological properties of Gouda cheeses made from TMR based feed and grazing on mountain pasture

Variable		Gouda-TM				Gouda-PM
Season		June		August		June		August
Nutritional composition	Moisture	38.47	±0.06	37.07	±0.09	36.50	±0.06	34.71	±0.03
	Fat	29.27	±0.01	31.61	±0.18	34.14	±0.05	31.70	±0.06
	DM*	61.53	±0.06	62.93	±0.09	63.50	±0.06	65.29	±0.03
	FDM**	47.58	±0.03	50.23	±0.35	53.76	±0.05	48.55	±0.11
	Salt	1.71	±0.01	1.58	±0.01	2.19	±0.01	1.93	±0.01
pH & rheological characteristics	pH	5.18	±0.09	5.17	±0.12	5.18	±0.01	5.00	±0.02
	Hardness	1.5176	±0.2624	2.8631	±0.2035	1.5	±0.18	2.2579	±0.366
	Cohesiveness	3.4478	±1.6962	2.5376	±0.3166	1.94	±0.07	4.2198	±0.5559
	Springiness	30.9538	±0.7535	32.0160	±0.1928	32.67	±0.14	31.0459	±0.2115
	Gumminess	4.9368	±1.4194	7.2654	±1.3037	2.91	±0.39	9.3924	±0.1719
	Chewiness	152.1019	±31.6101	232.6072	±42.6613	95.06	±12.89	291.5806	±4.1821

All values are presented as mean±SD.
DM, dry matter;
FDM, fat in dry matter.