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Table 2 Microbiological status (number, percent and Least square mean (± SE) (log10 cfu/mL)) of traditionally and commercially produced yoghurt samples

From: Physicochemical and microbiological evaluation of yoghurt sold in Addis Ababa, Ethiopia

Count (cfu/ mL)

TPY

CPY

P-value

T-test

Coliform

N

Percent (%)

N

Percent (%)

 

 < 10

4

20

8

40

  

 > 4.9˟104

5

25

5

25

  

10- < 4.9˟104

11

55

7

35

  

LSM ± SE

3.72 ± 0.32

2.81 ± 0.39

0.0949

3.177

Yeast and Mold

      

 < 100

0

0

6

30

  

 > 4.9˟10 4

13

65

4

20

  

100—< 4.9˟10 4

7

35

10

50

  

LSM ± SE

4.48 ± 0.44

3.92 ± 0.39

0.8769

0.3649

 

N

LSM ± SE

Min

Max

Total Viable Count

TPY20

10.72 ± 0.19

9.09

11.47

CPY20

10.35 ± 0.16

9.32

11.48

  1. N number of samples, TPY Traditionally Produced Yoghurt, CPY Commercially Produced Yoghurt, SE Standard Error
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Dairy Science and Management

ISSN: 3005-0707

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