Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Table 7

The microbial properties of Fruit whey less Feta-type cheeses produced using different percentages of pomegranate juice (S₀, S₅, S₁₀, S₁₅, and S₂₀, respectively, containing 0, 5, 10, 15, and 20% of pomegranate juice).

Variables	Days	S0	S5	S10	S15	S20	P Treatment	P Ripening
Mesophilic lactobacilli (log10 cfu/g)	0	8.43^Aa	8.33^Ba	7.65^Ca	7.15^Da	6.59^Ea
	15	8.28^Aa	8.23^Aa	7.58^Ba	7.03^Ca	6.49^Db
	30	8.06^Ab	7.58^Bb	7.38^Cb	6.88^Db	6.48^Eb
	45	7.82^Ac	7.50^Bb	6.89^Cc	6.43^Dc	6.30^Ec
	60	7.47^Ad	7.11^Bc	6.24^Cd	6.12^Dd	5.84^Ed
Thermophilic lactobacilli (log10 cfu/g)	0	7.54^Aa	7.03^Ba	6.95^Ba	6.09^Ca	5.99^Da
	15	7.14^Ab	6.93^Bb	6.88^Bb	5.78^Cb	5.54^Db
	30	6.89^Ac	6.10^Bc	6.11^Bc	5.87^Cb	5.47^Dc
	45	6.75^Ad	5.70^Ad	5.86^Ad	5.50^Bc	5.23^Cd
	60	6.12^Ae	5.24^Be	5.08^Ce	5.06^Cd	4.91^De
Mesophilic lactococci (log10 cfu/g)	0	8.42^Aa	8.11^Aa	7.62^Ba	7.27^Ca	6.64^Da
	15	8.41^Aa	8.24^Aa	7.57^Ba	7.11^Ca	6.40^Da
	30	7.73^Ab	7.79^Ab	7.10^Bb	6.732^Cb	6.00^Db
	45	7.46^Ac	7.34^Ac	6.94^Bc	6.42^Cc	5.49^Dc
	60	7.05^Ad	6.83^Ad	6.50^Bd	6.02^Cd	5.06^Dd
Thermophilic lactococci (log10 cfu/g)	0	8.40^Aa	7.70^Ba	7.00^Ca	6.84^Ca	6.60^Ca
	15	8.18^Ab	7.13^Bb	6.53^Cb	6.53^Cb	6.46^Cb
	30	7.45^Ac	7.07^Bc	6.11^Cc	6.01^Cc	6.02^Cc
	45	7.15^Ad	6.40^Bd	5.09^Cd	5.22^Cd	5.29^Cd
	60	6.935^Ae	5.93^Be	4.88^Ce	4.54^Ce	4.43^Ce

ns, nonsignificant, . Means within each row with different uppercase letters are significantly different (), and means within each column with different lowercase letters are significantly different ().