Research Article

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

Table 3

Colour parameters ( , , and ) of control and experimental cheeses manufactured with L. salivarius CECT5713 or PS2 after 28 days of storage at 4° .

ParameterCheese value††
ControlL. salivarius CECT5713L. salivarius PS2

Surface
0.664
0.001
0.006
Core
0.202
0.024
0.521

Colour parameters are expressed as mean ± standard deviation values of quadruplicate measurements in triplicate samples; ††one-way ANOVA to determine differences on colour parameters between cheeses. Means values within the same row followed by different letter were significantly different when compared using the Tukey’s test.