The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese : Table 3

Table 3: Physicochemical characteristics^* of the 1st day Galotyri cheeses.

^*Each value in the table is the mean of seven trials; FDM , fat in dry matter; TP , total protein.
^**Cheese code A, B, C, D: as detailed in table 1 and E: cheese made with ΒΤ002 (control cheese).
^aMeans in row with a common superscript do not differ significantly (P> 0.05, LSD test).

Component	Cheese code^**
Component	A	B	C	D	E
Fat (%)	12.58^a	12.01^a	12.50^a	12.00^a	12.60^a
FDM(%)	44.90^a	44.71^a	44.40^a	44.03^a	45.08^a
TP (%)	11.05^a	10.60^a	11.10^a	10.70^a	10.80^a
Lactose%	2.57^a	2.66^a	2.72^a	2.85^a	2.75^a
Ash (%)	1.82^a	1.64^a	1.83^a	1.72^a	1.88^a
pH	4.48^a	4.47^a	4.48^a	4.48^a	4.46^a
Moisture (%)	71.98^a	73.14^a	71.85^a	72.75^a	72.05^a
Yield (%)	48.16^a	47.36^a	47.84^a	47.64^a	49.11^a