Table 2. Log enumerations of microbial groups and determination of pH (mean value±standard deviation) of coalho goat cheese commercialized in municipalities of the semi-arid northeast region of Brazil.
| Municipality | N(microorganism)/(log CFU/g) | N(TC)/(log MPN/g) | pH | ||
|---|---|---|---|---|---|
| MAB | LAB | Staphylococcus aureus | |||
| Petrolina | 6.7±1.2 | 6.5±1.3 | 6.9±0.3 | 6.7±1.0 | 5.4±0.1 |
| Santa Maria da Boa Vista | 7.6±0.1 | 7.0±0.5 | 6.7±0.7 | 5.7±3.7 | 5.7±0.2 |
| Lagoa Grande | 6.9±0.7 | 6.0±0.6 | 5.9±0.6 | 3.2±2.5 | 5.7±0.3 |
| Cabrobó | 6.0±0.6 | 6.6±0.6 | 6.3±0.7 | 1.17±0.02 | 5.4±0.1 |
| Casa Nova | 7.0±0.7 | 7.0±0.5 | 5.82±0.09 | 1.17±0.02 | 5.2±0.2 |
| Sento Sé | 6.6±0.5 | 7.0±0.4 | 5.6±0.3 | 1.17±0.02 | 5.24±0.09 |
| Dormentes | 6.1±0.7 | 6.2±0.4 | 5.7±0.2 | 1.17±0.02 | 5.19±0.06 |
| Afrânio | 7.1±0.8 | 6.8±1.0 | 6.8±0.8 | 1.17±0.02 | 5.3±0.2 |
| Average | 6.7 | 6.6 | 6.2 | 2.7 | 5.4 |
MAB=mesophilic aerobic bacteria, LAB=lactic acid bacteria, TC=thermotolerant coliforms, CFU=colony forming unit, MPN=most probable number