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. 2020 Sep 12;10(3):297–307. doi: 10.4314/ovj.v10i3.8

Table 4. Statistical correlation between chemical and microbiological analyses.

	Moisture %		Salt %		Acidity %
	Pearson correlation	Sig.	Pearson correlation	Sig.	Pearson correlation	Sig.
Ras cheese
TBC	0.215	0.134	−0.151	0.295	−0.171	0.235
Coliforms count	0.430^a	0.002^a	−0.394^a	0.005^a	−0.048	0.739
Staph. count	0.182	0.207	−0.197	0.170	−0.088	0.542
Yeast count	0.067	0.644	−0.070	0.630	−0.169	0.240
Mold count	0.169	0.241	−0.094	0.518	−0.078	0.589
Domiati cheese
TBC	0.326^b	0.021^b	−0.170	0.237	−0.237	0.097
Coliforms count	0.229	0.110	−0.806^a	0.000^a	−0.103	0.475
Staph. count	0.388^a	0.005^a	−0.267	0.061	−0.391^a	0.005^a
Yeast count	0.115	0.427	−0.306^b	0.031^b	−0.245	0.086
Mold count	0.062	0.668	−0.142	0.327	−0.256	0.073
Mish
TBC	0.423^b	0.022^b	−0.169	0.381	−0.047	0.807
Coliforms count	0.039	0.788	−0.590^a	0.000^a	−0.165	0.215
Staph. count	0.131	0.364	−0.315^b	0.026^b	−0.516^a	0.000^a
Yeast count	0.556^a	0.000	−0.221	0.123	−0.481^a	0.000^a
Mold count	0.054	0.707	−0.144	0.317	−0.259	0.070

^a

Correlation is significant at the 0.01 level (2-tailed).

^b

Correlation is significant at the 0.05 level (2-tailed).