Table 2: Mesophilic bacteria and yeasts (cfu.g-1 )* in the Galotyri cheeses during storage at 4oC.

*Each value in the table is the mean of seven trials.
**Cheese code A, B, C, D: as detailed in table 1 and E: cheese made with ΒΤ002 (control cheese).
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**
A B C D E
Mesophilic bacteria (cfu.g-1) 1
8
15
30		 5.28x108a-f
1.53x107a-e
6.32x106a-e
3.09x106a-e		 4.29x108a-f
3.12x107ab-e
1.97x107a-e
1.39x107a-e		 7.43x108a-f
1.14x108b-e
1.16x108b-e
1.20x108b-e		 5.66x108a-f
4.53x107ab-ef
4.55x107ab-ef
9.13x106a-e		 3.57x108a-ef
4.88x107ab-ef
4.60x107ab-ef
3.90x107a-ef
Yeasts (cfu.g-1) 1
8
15
30		 4.29x103a-e
1.86x103a-e
2.62x104a-e
3.41x104a-e		 5.45x103a-e
3.51x103a-e
2.09x103a-e
4.14x104a-f		 3.90x103a-e
2.12x103a-e
3.44x103a-e
2.44x104a-f		 2.30x103a-e
2.34x103a-e
4.16x103a-e
5.23x104a-f		 3.69x103a-e
3.20x103a-e
7.82x103a-e
4.12x104a-f