Table 5. Microbiological analysis results (log cfu/g) of Akcakatik cheese samples
Samples | TAMB | LAB | Yeast-moulds | Coliform* | E. coli* |
K1 | 8.13 | 7.89 | 7.71 | <1.00 | <1.00 |
K2 | 7.79 | 7.69 | 7.14 | <1.00 | <1.00 |
K3 | 7.77 | 7.26 | 7.55 | <1.00 | <1.00 |
K4 | 7.73 | 7.09 | 7.61 | <1.00 | <1.00 |
K5 | 7.72 | 6.66 | 6.54 | 2.00 | <1.00 |
K6 | 7.27 | 7.24 | 5.55 | <1.00 | <1.00 |
K7 | 7.21 | 7.16 | 6.72 | <1.00 | <1.00 |
|
Average | 7.66 ± 0.30 | 7.28 ± 0.38 | 6.98 ± 0.73 | - | - |
|
D1 | 8.36 | 8.28 | 7.48 | <1.00 | <1.00 |
D2 | 8.21 | 8.02 | 7.63 | <1.00 | <1.00 |
D3 | 8.50 | 8.23 | 8.11 | <1.00 | <1.00 |
D4 | 7.12 | 6.64 | 6.88 | <1.00 | <1.00 |
D5 | 7.15 | 6.82 | 6.85 | <1.00 | <1.00 |
D6 | 7.92 | 7.83 | 7.01 | <1.00 | <1.00 |
D7 | 8.52 | 8.15 | 8.20 | <1.00 | <1.00 |
D8 | 8.32 | 7.90 | 8.04 | <1.00 | <1.00 |
|
Average | 8.02 ± 0.55 | 7.74 ± 0.61 | 7.53 ± 0.54 | - | - |