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Table 8 Safety assessment of probiotic cheese

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

ND

ND

5

ND

ND

ND

10

2.4

ND

ND

15

3.7

1.1

1.5

  1. All three types of cheeses were stored at 4 °C
  2. ND not detected