Table 1. Change in pH and LAB of the ripening period of the Cheddar cheese added starter

Component	Control1)			Treatment
	0 M	2 M	4 M	0 M	2 M	4 M
pH	5.282±0.668a	5.312±0.807a	5.340±0.92a	5.240±0.668a	5.286±0.807a	5.326±0.92a
LAB	9.1×107	9.4×107	7.8×108	1.7×108	2.2×108	4.4×108

Means with the same superscripts in each row are not significantly different (p<0.05).
Control (R703), treatment (LL+LC+ST+R703).
LAB, lactic acid bacteria; LL, Lactococcus lactis subsp. lactis; LC, Lactococcus lactis subsp. cremoris; ST, Streptococcus thermophiles.