Table 2. Chemical analysis of Kwark cheese supplemented with commercial starter and Bifidobacterium longum KACC 91563

Kwark cheese	Storage days	pH	Acetic acid (g/l)	D-Lactic Acid (g/l)	L-Lactic Acid (g/l)	Lactose (g/l)
C1	0	4.52±0.21	0.60±0.00	0.18±0.04	6.79±0.68	21.57±0.29
	10	4.63±0.06	0.84±0.06*	0.31±0.02	7.20±0.36	20.12±0.98
T2	0	4.36±0.07	0.64±0.03	0.22±0.02	6.69±0.26	22.17±0.38
	10	4.54±0.01	0.91±0.00*	0.32±0.02*	7.21±0.30	21.43±0.76