Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

Table 1

The microbial quality of yoghurt samples as a function of production area and producer during the dry season (I).

Samples	Location	Microbial colony counts (log 10 CFU/ml)
		Total bacterial count	Coliform counts	Total fungal counts	Yeast; counts	Mould counts
V	Dschang
P	Dschang
G	Dschang
NR	Bamenda
S	Bamenda
D	Bamenda
MR	Bamenda
MB	Bamenda
PA	Bamenda
SY	Bamenda
PV	Bamenda
T	Bafoussam
Ce	Bafoussam
C	Bafoussam
K	Bafoussam
AA	Commercial 1
BB	Commercial 2
CC	Commercial 3

Values are mean ± SD of 3 determinants. Along the columns, values with the same letter (a, b, c, d, e, f, and g) are not significantly different ().