Table 2. Microbiological quality of tofu prepared with milk and cheese

day		Cold storage (0°C–10°C)
		E. coli / coliform	Total bacteria (Log/g)	Yeast & mold
Control	0 d	ND	ND	ND
	5 d	ND	1.0×101	ND
	10 d	ND	4.0×102	ND
	15 d	ND	3.7×103	ND
	20 d	ND	3.46×103	ND
	25 d	ND	2.6×105	ND
	30 d	ND	3.43×105	ND
Tofu A	0 d	ND	ND	ND
	5 d	ND	5.0×101	ND
	10 d	ND	5.73×102	ND
	15 d	ND	1.2×104	ND
	20 d	ND	2.79×105	ND
	25 d	ND	3.0×105	ND
	30 d	ND	5.26×105	ND
Tofu B	0 d	ND	ND	ND
	5 d	ND	2.3×101	ND
	10 d	ND	4.67×102	ND
	15 d	ND	4.0×102	ND
	20 d	ND	1.34×104	ND
	25 d	ND	1.0×105	ND
	30 d	ND	3.0×105	ND

Control; Tofu A, tofu prepared with milk; Tofu B, tofu prepared with cheese.
E. coli, Escherichia coli; ND, not detected.