Table 3.
Microbiological analyses of different cheese types.
| Tested microorganisms | Microbial counts (Log CFU/g) |
|||
|---|---|---|---|---|
| Talaga (n = 15) | Ras (n = 15) | Domiati (n = 15) | Feta (n = 15) | |
| Coliform group | 2.5 ± 0.80 | 2.1 ± 1.41 | 0.3 ± 0.47 | Nil |
| Staphylococci | 5.8 ± 1.77 | 6.5 ± 1.07 | 3.6 ± 1.86 | 1.6 ± 1.06 |
| Aerobic spores | 3.4 ± 0.72 | 3.7 ± 1.06 | 2.4 ± 0.83 | Nil |
| Anaerobic spores | Not tested | Not tested | Not tested | Nil |
| Psychrotrophic bacteria | 1.8 ± 0.49 | Nil | Nil | 3.6 ± 2.92 |
| Molds | 1.1 ± 0.73 | 2.4 ± 1.69 | 2 ± 1.43 | Nil |
| Yeasts | 2.05 ± 1.44 | 4.5 ± 1.96 | 4.2 ± 2.48 | Nil |
| Total viable count | 6.8 ± 2.06 | 7.3 ± 0.85 | 6.1 ± 1.59 | 7 ± 4.28 |
Data expressed as mean ± standard error, Nil: No growth detected.