Table 1 Screening of bacterial isolates for cholesterol (100 mg/dl) decomposition in liquid medium and total viable count on solid medium (Log N)

Raw milk (RM) (n = 20)

1

64.80

35.2

13.3

6.38

7

30

84.86

15.14

5.70

36

69.89

30.11

11.4

38

49.74

50.26

19.02

50

59.80

40.2

15.22

Mean SD

^*65.82^a

^*34.18^a

^*12.92^a

12.98

12.99

4.92

Whey (W) (n = 20)

2

84.90

15.10

5.70

6.28

14

8

90.30

9.70

3.80

16

59.72

40.28

15.20

24

84.86

15.14

5.70

42

45.20

54.80

20.93

Mean SD

^*72.99^a

^*27.00^a

^*10.26^a

19.65

19.56

7.44

Yogur (Y) (n = 20)

3

74.86

25.14

9.50

6.40

9

10

64.89

35.11

13.30

18

64.39

35.61

13.30

28

39.92

60.08

22.82

44

79.73

20.27

7.60

Mean SD

^*64.75^*a

^*35.24^a

13.30^a

15.35

15.35

5.86

Milk (M) (n = 20)

4

69.75

30.25

11.40

6.37

9

7

49.70

50.30

19.00

22

54.63

45.37

17.12

31

24.70

75.30

28.54

Mean SD

^*49.69^a

^*50.30^a

^*19.01^a

18.72

18.72

7.10

Cheese (Ch) (n = 20)

12

79.50

20.50

7.60

6.35

11

14

30.20

69.80

26.63

34

54.75

45.25

17.12

40

75.13

24.87

9.51

46

54.66

45.34

17.12

Mean SD

24

^*58.84^a

^*41.15^a

^*15.59^a

^*6.35^a 0.041

50

19.66

19.66

7.53