Samples 

MALPseudomonas SALOverall Quality Shelf Life

CNTR

3.57 ± 0.16a 4.48 ± 0.23a 3.57 ± 0.16a

NWCbacto

4.33 ± 0.38b 6.33 ± 0.18b 4.33 ± 0.38b

NWCno bacto

3.40 ± 0.20a 5.95 ± 0.17b 3.40 ± 0.20a
Means in the same column followed by different superscript are significantly different at P<0.05 (One-way ANOVA and Duncan’s test)
Table 2: Shelf life of Mozzarella samples evaluated on the basis of microbial acce1ptability limit (MAL) of Pseudomonas spp. (MALPseudomonas) and sensorial acceptability limits (SALOverall Quality).