Skip to main content

Table 9 Moisture content, pH, NaCl, and fat content of probiotic cheeses at day 1

From: Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

Cheese type

Moisture content (%)

pH

NaCl (%)

Fat content (%)

Control

60.1 ± 0.05

5.5 ± 0.05

1.1 ± 0.1

12.2 ± 0.1

Cheese A

57.1 ± 0.05

5.1 ± 0.05

1.3 ± 0.3

16.2 ± 0.1

Cheese B

57.1 ± 0.05

5.2 ± 0.05

1.5 ± 0.3

15.6 ± 0.1

  1. Cheese stored at 4 °C; Each value is mean of three replicates; ± indicates the standard deviation from mean value; values are significant (p ≤ 0.05)
Back to article page

Annals of Microbiology

ISSN: 1869-2044

Contact us