Table 4. Microbial count in Gouda cheese made from pasteurized and raw milk during the ripening period

	Time(wk)	APC(Log CFU/mL)	LAB(Log CFU/mL)	Total coliforms(Log CFU/mL)	E. coli(Log CFU/mL)	Yeast & Mold(Log CFU/mL)
P-GC	6	5.65^Aa	5.97^Bb	2.20^Aab	ND	3.99^Ab
	12	5.01^Ab	6.23^Ba	1.36^Aab	ND	3.51^Bc
	18	5.02^Bb	6.27^Ba	1.20^Aab	ND	4.06^Bb
	24	4.75^Ac	5.95^Ab	0.87^Ab	ND	4.67^Aa
R-GC	6	5.60^Aa	7.44^Aa	2.39^Aa	0.67	3.98^Ab
	12	5.08^Ac	7.32^Aab	1.67^Aa	ND	4.14^Ab
	18	5.30^Ab	6.93^Aab	0.77^Ab	ND	4.87^Aa
	24	4.97^Ac	6.59^Ab	0.33^Ab	ND	4.70^Aa

Means in the same column within the same cheese condition with different letters are significantly different (p<0.05).
Means in the same column within the same ripening period with different letters are significantly different (p<0.05).
APC, aerobic bacteria count; LAB, lactic acid bacteria; P-GC, Gouda cheese made from pasteurized milk; R-GC, Gouda cheese made from raw milk; ND, not detected.