Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Table 1

Populations (log₁₀cfu/ml)¹ and pH values of raw and fermented milk, as well as traditional starter used for Trachanas production.

	Raw milk	Starter	Fermented milk
			Day 1	Day 2	Day 3	Day 4	Day 5
LAB on MRS agar, pH 6.2
LAB on MRS agar, pH 5.7
LAB on M17 agar
Yeasts
Total aerobic counts
pH

Mean values of four samples counted in duplicate ( ± SD; ). Comparison between days of fermentation. For each row, means followed by different superscript lowercase letters are significantly different, at significance level of , according to the LSD criterion.