FIGURE 4.

The total Bifidobacterium counts (log cfu/g) of low‐fat Feta cheese (LFC) during 30 d of storage period. Control = Cheese made with only rennet; Group (Y) = 0.4% (T1), 0.5% (T2), and 0.6% (T3); Group (B) = 0.4% (T4), 0.5% (T5), and 0.6% (T6); Group (Y + B) = 0.4Y + 0.4B (T7), 0.4Y + 0.5B (T8), 0.4Y + 0.6B (T9), 0.5Y + 0.4B (T10), 0.5Y + 0.5B (T11), 0.5Y + 0.6B (T12), 0.6Y + 0.4B (T13), 0.6Y + 0.5B (T14), 0.6Y + 0.6B (T15). Yogurt cultures (Y) (Streptococcus thermophilus and Lactobacillus bulgaricus) and bifidobacterium cultures (B) (Bifidobacterium bifidum and Bifidobacterium longum)