Research Article

Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Table 1

Chemical composition, pH, and water activity of control cheese and cheeses using L. salivarius CECT5713 or PS2 after 28 days of storage at 4° .

Cheese value**
ControlL. salivarius CECT5713L. salivarius PS2

Moisture (%, wt/wt) 0.086
Fat (%, wt/wt) 0.067
Protein (%, wt/wt) 0.012
Ash (%, wt/wt) 0.278
pH 0.287
0.398

Results are expressed as mean ± standard deviation values of triplicate samples; **one-way ANOVA to determine differences on chemical composition, pH, and between cheeses. Mean values within the same row followed by different letter were significantly different when compared using the Tukey’s test.