Characteristics of Iranian Probiotic UF White Cheese

Figure 6

Changes in acetoin (μg/g) content of UF cheese during the 60-day storage period. Treatment A (control): UF cheese without probiotic bacteria; treatment B: UF cheese containing Bifidobacterium bifidum; treatment C: UF cheese containing Enterococcus faecium, and treatment D: UF cheese containing Bifidobacterium bifidum and Enterococcus faecium.^a–fMeans with different small letter superscripts indicate significant difference ( < 0.05).