Table 1: Microbial counts (log10 cfu/g) of the two types of whey cheese 1 day after production and after 25 day’s storage^*.

Microbial group	Traditional whey cheese		Whey cheese analogue
	Day 1	Day 25	Day 1	Day 25
Total bacteria	3.61^a ± 0.43	8.94^c± 0.20	1.77^a ± 0.48	6.37^b± 0.2
Coliforms	< 1^a	7.60^b± 0.27	< 1^a**	< 1^a
Yeasts	2.04^b ± 0.53	6.28^c± 0.57	< 1^a	< 1^a

^*Values are means ± standard error of mean. Different letters (a,b,c) in the same row are indicative of a significant statistical difference (P < 0.05) between the values.

^**Not found in the sample dilution 10^-1.