Parameter

LD Prato Cheese

LD+LH Prato Cheese

Physico-chemical

pH

5.36^a

5.40^a

Acidity (%)

0.6^a

0.61^a

Fat (%)

29.39^a

29.05^a

Fat on a dry basis (%)

53.01^a

49.12^a

Moisture (%)

44.56^a

40.86^b

Salt (%)

2.39^a

2.27^b

Salt humidity (%)

5.67^a

5.04^a

Total protein (%)

26.33^a

26.51^a

Microbiological

Salmonella sp. (in 25 g)

Abs.

Abs.

Listeria monocytogenes (in 25 g)

Abs.

Abs.

Coagulase-positive staphylococci (CFU g⁻¹)

<10

<10

Coliforms at 30˚C - 35˚C (MPN g⁻¹)

<3

<3

Coliforms at 45˚C (MPN g⁻¹)

<3

<3

Molds and yeasts (CFU g⁻¹)

<10

<10