Table 4.
Changes in microbial quality of Cheddar cheese during storage in various packaging materials
| Composition | Total bacterial count (log cfu/g) | Yeast and mould count (log cfu/g) | ||||
|---|---|---|---|---|---|---|
| 10 days | 20 days | 30 days | 10 days | 20 days | 30 days | |
| Initial value | –7.8 ± 0.01– | –1.1 ± 0.004– | ||||
| Control | 7.9 ± 0.006Xb | 8.0 ± 0.011Yab | 8.1 ± 0.004Zb | 1.4 ± 0.024Xb | 1.7 ± 0.055Yb | 1.9 ± 0.018Zb |
| C:G (1:0.25) | 7.9 ± 0.017Xab | 7.8 ± 0.017Yab | 8.1 ± 0.010Zab | 1.3 ± 0.007Xa | 1.7 ± 0.011Ya | 1.8 ± 0.017Za |
| C:S (1:1) | 7.9 ± 0.008Xa | 7.1 ± 0.008Ya | 8.1 ± 0.023Zab | 1.3 ± 0.014Xa | 1.7 ± 0.020Ya | 1.8 ± 0.007Za |
| WPC:G (1:0.25) | 7.9 ± 0.016Xa | 7.8 ± 0.016Yab | 8.1 ± 0.014Zab | 1.3 ± 0.028Xa | 1.7 ± 0.148Ya | 1.8 ± 0.026Za |
| WPC:S (1:1) | 7.9 ± 0.004Xab | 8.0 ± 0.004Yab | 8.1 ± 0.004Za | 1.3 ± 0.009Xa | 1.7 ± 0.013Ya | 1.8 ± 0.007Za |
cfu-colony forming units; Refer Table 1 for abbreviations
Each observation was a mean ± S.D. of two determinations
*For each parameter, means with same capital letters within a row are not significantly different (p > 0.05) by storage period and same small letters within a column are not significantly different (p > 0.05) by packaging material using Duncan’s multiple range test