Table 2 Samples, sampling locations, and lactic acid bacteria (LAB) count (log cfu/ml or g) of milk and dairy products
Sample types | Sampling location | No. of samples | Sample codes | Lactic acid bacteria count (log CFU/ml) | |
|---|---|---|---|---|---|
Average (mean ± SD) | Range | ||||
Raw milk | Elbaqala | 4 | GM19, CM5, CM3, BM2 | 3.05 ± 1.02 | 1.60–4.00 |
Raiyna | 1 | CM8 | 2.40 ± 0.09 | 2.35–2.49 | |
Luxor | 1 | CM12 | 3.20 ± 0.02 | 3.18–3.22 | |
Rayeb | Elbaqala | 4 | GR20, BR6, LR7, LR4 | 5.18 ± 4.52 | 0.60–9.30 |
Raiyna | 1 | LR17 | 1.80 ± 0.02 | 1.78–1.82 | |
Luxor | 1 | LR15 | 2.70 ± 0.09 | 2.61–2.79 | |
Elmeris | 1 | LR21 | 1.30 ± 0.09 | 1.21–1.39 | |
Esna | 1 | LR1 | 2.70 ± 0.04 | 2.66–2.74 | |
Karish cheese | Elbaqala | 1 | KC16 | 5.60 ± 0.09 | 2.51–2.69 |
Raiyna | 1 | KC9 | 13.80 ± 0.02 | 13.78–13.82 | |
Elmeris | 1 | KC23 | 4.20 ± 0.02 | 4.18–4.22 | |
Cheddar cheese | Luxor | 1 | CC18 | 5.80 ± 0.02 | 5.78–5.82 |
Mish | Elbaqala | 2 | MI13, MI14 | 1.67 ± 1.20 | 0.82–2.52 |
ELroziqat | 1 | MI10 | 2.09 ± 0.00 | 2.09 | |
Butter | Elbaqala | 1 | BU11 | 1.82 ± 0.02 | 1.80–1.84 |
Elmeris | 1 | BU22 | 4.00 ± 0.00 | 4.00 | |