Table 5. Benzoic acid content of domestic cheese depending on the temperature and storage period (mg/kg)

Co.	Cheese	Number of sample	Storage period (mon)
			0	1		2

				5℃	10℃	5℃	10℃
A	Camembert	20	N.D.¹⁾	N.D.	N.D.	N.D.	N.D.
	Brie	20	N.D.	N.D.	N.D.	N.D.	N.D.
	Mozzarella	5	N.D.	N.D.	N.D.	N.D.	N.D.
	String	5	N.D.	N.D.	N.D.	N.D.	N.D.
B	Appenzeller	15	4.51±0.08^a	4.33±0.17^a	4.35±0.27^a	4.54±0.11^a	4.46±0.12^a
C	Berg	25	2.91±0.20^a	2.74±0.10^a	2.82±0.13^a	2.64±0.08^a	2.73±0.09^a
C	Caciocavallo	25	1.66±0.10^a	1.67±0.04^a	1.73±0.04^a	1.64±0.05^a	1.67±0.04^a
D	Gouda	25	3.61±0.18^b	3.95±0.23^ab	4.06±0.20^a	4.23±0.06^a	4.04±0.21^a
D	Queso blanco	5	N.D.	N.D.	N.D.	N.D.	N.D.
E	Raclette	25	2.12±0.24^a	2.19±0.11^a	2.16±0.13^a	2.14±0.07^a	2.19±0.11^a
F	Camembert	5	N.D.	N.D.	N.D.	N.D.	N.D.
	Brie	5	N.D.	N.D.	N.D.	N.D.	N.D.
	Mozzarella	5	N.D.	N.D.	N.D.	N.D.	N.D.
G	Cream	9	3.62±0.43^a	3.66±0.18^a	3.44±0.20^a	3.83±0.17^a	3.46±0.41^a
H	Queso blanco	5	N.D.	N.D.	N.D.	N.D.	N.D.
H	Mozzarella	5	N.D.	N.D.	N.D.	N.D.	N.D.