Table 4. Content of benzoic acid in domestic cheese during the ripening period (mg/kg)

Co.	Cheese	Number of sample	Aging period (mon)
Co.	Cheese	Number of sample	0	1	2	3
A	Camembert	8	N.D.¹⁾	N.D.	N.D.	-
A	Brie	8	N.D.	N.D.	N.D.	-
B	Appenzeller	8	N.D.	N.D.	3.54±0.31^b	4.51±0.08^a
C	Berg	19	N.D.	2.60±0.40^b	2.98±0.22^a	2.91±0.20^ab
C	Caciocavallo	21	N.D.	N.D.	0.74±0.50^b	1.66±0.10^a
D	Gouda	16	N.D.	N.D.	3.06±0.50^b	3.61±0.18^a
D	Gouda	4	N.D.	2.60±0.26^c (3 mon)	3.13±0.22^b (4 mon)	4.46±0.08^a (6 mon)
E	Raclette	21	N.D.	1.93±0.38^a	2.13±0.20^a	2.12±0.24^a