Table 2.
Bacterial and yeast counts for Danish surface-ripened cheeses
| Dairy Aa | Dairy Ba | Dairy Ca | Dairy Da | |
|---|---|---|---|---|
| Interior (CFU g−1) | ||||
| Lactic acid bacteria | ||||
| GM17 | 3.6×107 ± 1.4×107,A | 3.1×105 ± 2.8×104,B | 4.9×105 ± 5.0×104,B | 5.7x 105 ± 9.9×104,B |
| MRS pH 6.2 | 5.6×107 ± 1.5×107,A | 4.0×105 ± 2.7×105,B | 3.5×105 ± 1.4×105,B | 6.6×105 ± 2.1×104,B |
| MRS pH5.4 | 2.8×106 ± 3.5×105,A | 6.1×103 ± 7.1×102,B | 4.5×103 ± 1.6×103,B | 7.4×105 ± 1.6×105,B |
| Surface (CFU cm−2) | ||||
| Aerobic bacteria | ||||
| TSA 0 % (w/v) NaCl | 8.1×108 ± 3.0×108,A | 1.4×108 ± 2.8×108,A | 5.3×108 ± 2.6×108,A | 6.3×108 ± 1.8×108,A |
| TSA 4 % (w/v) NaCl | 5.1×108 ± 5.1×107,A | 2.0×108 ± 2.4×107,B | 6.0×108 ± 3.5x 107,A | 5.2×108 ± 2.9×108,A |
| Yeasts | ||||
| MYGP | 7.4×105 ± 1.7×105,B | 1.2×105 ± 2.4×104,C | 3.7×106 ± 1.4×105,A | 4.8×105 ± 1.3×105BC |
Dairy A: farmhouse producing cheese of the Havarti type from raw milk, ripened for 12 weeks. Dairy B: farmhouse producing cheese of the Danbo type from pasteurised milk, ripened for 6 weeks. Dairy C: farmhouse producing cheese of the Havarti type from pasteurised milk, ripened for 12 weeks. Dairy D: industrial-scale dairy producing cheese of the Danbo type from pasteurised milk, ripened for 6 weeks.
aValues in same row not marked by same superscript capitals are significantly different using one-way ANOVA with Tukey HSD test (≥95 % confidence)