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Growth of starter cultures during Tuma cheese productions. (a) total mesophilic microorganisms; (b) Lactococcus lactis. Units are Log CFU/mL for milk and whey samples and Log CFU/g for curd and cheese samples. Abbreviations: CCP, control cheese product inoculated with the milk starter cultures (MSC); ECPO100, experimental cheese product inoculated with MSC + 100 μL/L of oregano essential oils (OEOs); ECPO200, experimental cheese product inoculated with MSC + 200 μL/L of OEOs.
