Table 3.

Effect of Lactobacillus paracasei SP3 on physicochemical characteristics and sensory attributes of Feta-type cheese.

Cheese	Ripening Period (Days)	Lactose (g/100 g of Cheese)	Glucose (g/100 g of Cheese)	Galactose (g/100 g of Cheese)	Ethanol (g/100 g of Cheese)	pH	Acidity (g of Lactic Acid/100 g of Cheese)	Moisture (%, wt/wt)	Total N in DM (%)
No starter culture	0	3.85 ± 0.10	0.19 ± 0.03	0.26± 0.05	0.03 ± 0.01	6.50 ± 0.10	0.13 ± 0.02	60.0 ± 1.5
	1	3.78 ± 0.15	0.06 ± 0.02	0.15± 0.02	0.04 ± 0.01	6.48 ± 0.05	0.14 ± 0.02	51.5 ± 2.0
	5	3.50 ± 0.05	Tr1	Tr	0.12 ± 0.01	6.44 ± 0.10	0.18 ± 0.02	45.1 ± 2.5
	14	2.24 ± 0.15	Tr	Tr	0.15 ± 0.01	5.75 ± 0.10	0.53 ± 0.03	56.0 ± 2.5
	30	1.84 ± 0.10	Tr	Tr	0.17 ± 0.02	5.60 ± 0.10	0.39 ± 0.01	54.5 ± 1.0
	45	1.20 ± 0.05	Tr	Tr	0.11 ± 0.01	5.62 ± 0.10	0.30 ± 0.02	54.9 ± 1.0
	70	0.78 ± 0.05	Tr	Tr	0.08 ± 0.01	5.48 ± 0.10	0.20 ± 0.01	54.1 ± 1.5	4.89 ± 0.10
L. paracasei SP3	0	1.95 ± 0.05 *	0.32 ± 0.04	0.27± 0.04	0.03 ± 0.01	6.18 ± 0.10	0.21 ± 0.02 *	60.5 ± 2.3
	1	1.58 ± 0.05 *	0.12 ± 0.03	0.19± 0.03	0.03 ± 0.01	5.32 ± 0.10 *	0.42 ± 0.05 *	50.1 ± 2.1
	5	1.32 ± 0.07 *	0.06 ± 0.02 *	0.06± 0.02 *	0.04 ± 0.01 *	4.95 ± 0.05 *	0.62 ± 0.05 *	55.0 ± 1.1 *
	14	0.65 ± 0.07 *	Tr	Tr	0.08 ± 0.01 *	4.78 ± 0.10 *	0.80 ± 0.07 *	50.1 ± 1.5 *
	30	0.32 ± 0.08 *	Tr	Tr	0.10 ± 0.01 *	4.80 ± 0.10 *	0.91 ± 0.09 *	51.9 ± 1.0 *
	45	0.15 ± 0.10 *	Tr	Tr	0.09 ± 0.02 *	4.72 ± 0.10 *	0.89 ± 0.05 *	50.5 ± 3.7 *
	70	Tr	Tr	Tr	0.04 ± 0.01 *	4.62 ± 0.05 *	0.90 ± 0.05 *	50.5 ± 1.8 *	6.22 ± 0.09 *

* Denotes a statistical significant difference between cheese samples without starter culture and with SP3 as a starter culture for the corresponding ripening period. Tr = Traces.