. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208

TABLE 1.

Physicochemical parameters and microbial counts (log cfu/g) in four Kazak cheeses.

Composition	Control	KmC	PkC	PfC
Protein (%)	21.27 ± 1.82^a	22.62 ± 1.90^a	23.28 ± 1.93^a	21.52 ± 1.86^a
Moisture (%)	26.55 ± 1.08^b	28.61 ± 1.03^ab	29.48 ± 1.15^a	29.15 ± 1.27^a
Fat (%)	29.35 ± 2.53^a	28.75 + 2.78^a	29.21 ± 2.49^a	28.97 ± 2.65^a
Salt (%)	1.94 ± 0.07^a	1.92 ± 0.06^a	1.91 ± 0.05^a	1.92 ± 0.08^a
pH	4.98 ± 0.75^a	5.48 ± 0.93^a	5.25 ± 0.79^a	4.95 ± 0.82^a
Acidity (%)	1.25 ± 0.07^a	1.13 ± 0.04^b	0.96 ± 0.06^c	0.92 ± 0.05^c
Total viable counts	9.5 ± 0.05^a	9.3 ± 0.04^c	9.5 ± 0.03^a	9.4 ± 0.02^b
LABs	9.2 ± 0.02^a	9.0 ± 0.05^c	9.1 ± 0.03^b	8.9 ± 0.03^d
Yeasts	nd	2.8 ± 0.02^c	3.1 ± 0.04^a	2.9 ± 0.03^b

¹Data are mean ± SD of three replicate analyses (n = 3). ^a–cMeans with different superscripts within the same row are significantly (P < 0.05) different. ^ndMeans not detected.