Table 1. Changes in pH and LAB content of Gouda cheese supplemented with chili pepper microcapsules during ripening

	Microcapsule concentration (%, w/w)	Ripening period (week)

		0	4	8	16	24
pH	0	5.19±0.0	5.10±0.01^b	5.19±0.01	5.17±0.01	5.16±0.02
	0.5	5.15±0.02	5.16±0.03^ab	5.18±0.01	5.19±0.04	5.16±0.02
	1.0	5.17±0.02	5.21±0.01^a	5.18±0.02	5.19±0.02	5.22±0.03
LAB	0	7.46±0.36,	7.80±0.08	7.90±0.59	6.94±0.94^b	7.21±0.63
	0.5	7.79±0.58^A	7.68±0.56^A	7.90±0.72^A	6.95±0.34^B,b	7.34±0.27^AB
	1.0	7.91±0.25	7.91±0.12	7.89±0.19	7.64±0.85^a	7.12±0.81