The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese : Table 1

Table 1: Viability of probiotics (cfu.g^-1 )^* in the Galotyri cheeses during storage at 4^oC.

^**A: cheese made with ΒΤ002+L. acidophilus NCFM; B: cheese made with ΒΤ002+L. acidophilus 145; C: cheese made with ΒΤ002+L. paracasei subsp. paracasei LbC81; D: cheese made with ΒΤ002+L. rhamnosus LC705.
^a,bMeans in row at the same storage time with a common superscript do not differ significantly (P> 0.05, LSD test).
^e,fMeans in column at different storage time with a common superscript do not differ significantly (P> 0.05, LSD test).

	Storage Time (days)	Cheese code^**
	Storage Time (days)	A	B	C	D
Probiotics (cfu.g^-1)	1	1.67 x 10^6a-e	8.57 x 10^6ab-e	2.80 x 10^7ab-e	3.32 x 10^7b-e
	8	1.43 x 10^6a-e	5.17 x 10^6a-e	6.26 x 10^7b-e	2.37 x 10^7ab-e
	15	1.79 x 10^6a-e	4.80 x 10^6a-e	7.29 x 10^7b-e	1.67a x 10^7b-ef
	30	1.89 x 10^6a-e	4.64 x 10^6a-e	8.60 x 10^7b-e	6.34 x 10^6a-e