Table 2. The viability of Bifidobacterium breve JKL2022 during the manufacturing processes of cream cheese

Samples	Log CFU/mL or g
	Whey	Curds
After fermentation (pH 5.5)	6.89±0.02Ba	7.85±0.25Ab
After heating	6.68±0.07Ba	8.06±0.03Aab
After draining	6.81±0.17Ba	8.18±0.17Aa

A significant difference exists between groups with different letters (p<0.05).
A significant difference exists between manufacturing processes with different letters (p<0.05).