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The present study aimed to produce Gouda cheese at laboratory level and evaluation of the resultant cheese, in addition to its acceptance by panelists. Cow milk samples were collected and analyzed for chemical componentsduring three consecutive seasons. Slight differences were found in most of the chemical components during the three seasons, however all milk samples suited the production of Gouda cheese at laboratory level. The manufactured Gouda cheese was chemically evaluated and subjecteddoi:10.5923/j.food.20120206.02 fatcat:rawzmkcd5nhhxhbfli47vwhepq