Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland

Table 2

Pearson correlation coefficients (R) between the microbial groups of three types of cheese.

	Type of cheese	Enterobacteriaceae	Enterococcus	Psychrotrophic bacteria	Lactic acid bacteria
Total aerobic count	a	−0.24	−0.06	0.84	0.73
	b	−0.66	0.85	0.79	0.85
	c	0.15	0.23	0.66	0.36
Coliforms	a	0.77	0.69	−0.05	−0.27
	b	0.97	−0.78	−0.41	−0.64
	c	0.90	0.93	0.82	0.07
Enterococcus	a	0.79		0.17	−0.25
	b	−0.71		0.78	0.77
	c	0.74		0.79	−0.05
Yeasts	a	−0.74	−0.47	0.70	0.88
	b	−0.75	0.88	0.59	0.83
	c	−0.43	−0.64	−0.37	0.67

Statistically significant correlation at . a: short-ripened natural cheese; b: short-ripened smoked cheese; c: long-ripened cheese.