From: Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
Coliform count (CFU/mL)
Storage period (days)
Control cheese (CFU/mL)
Cheese A (free Lactobacillus sp.) (CFU/mL)
Cheese B (encapsulated Lactobacillus sp.) (CFU/mL)
1
ND
5
10
2.4
15
3.7
1.1
1.5