Table 1.
Microbial counts in sheep cheese “Bryndza” (average ± SD log cfu/g)
| Farm | CB | E | TCB | LAB | MFF |
|---|---|---|---|---|---|
| F1 | 3.67 ± 0.15 | 2.46 ± 0.13 | 4.38 ± 0.15 | 3.25 ± 0.12 | 2.42 ± 0.13 |
| F2 | 3.81 ± 0.19 | 2.42 ± 0.12 | 4.66 ± 0.11 | 3.37 ± 0.15 | 2.36 ± 0.12 |
| F3 | 3.79 ± 0.20 | 2.27 ± 0.17 | 4.64 ± 0.17 | 3.42 ± 0.17 | 2.15 ± 0.11 |
| F4 | 3.81 ± 0.19 | 2.64 ± 0.11 | 4.73 ± 0.12 | 3.43 ± 0.12 | 2.26 ± 0.12 |
| F5 | 3.76 ± 0.12 | 2.36 ± 0.10 | 4.48 ± 0.11 | 3.37 ± 0.15 | 2.41 ± 0.15 |
| F6 | 3.72 ± 0.12 | 2.29 ± 0.14 | 4.81 ± 0.12 | 3.26 ± 0.11 | 2.61 ± 0.12 |
| F7 | 3.74 ± 0.11 | 2.32 ± 0.11 | 4.64 ± 0.15 | 3.62 ± 0.12 | 2.41 ± 0.12 |
| F8 | 3.84 ± 0.14 | 2.46 ± 0.15 | 4.72 ± 0.13 | 3.38 ± 0.11 | 2.35 ± 0.15 |
CB – coliforms bacteria, E – enterococci, TCB – total count of bacteria, LAB – lactic acid bacteria, MFF – microscopic filamentous fungi, SD – standard deviation.