# Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
## 2 Results and Discussion  
### Determination of Microbiological Parameters  
TVC, yeasts/molds, and _Bacillus cereus_ counts for all breads as a function of storage time are shown in Figure 1a-c. The initial TVC value was 2.40 log cfu/g for control breads and 2.30 log cfu/g (\(p\) > 0.05) for experimental breads. TVC exceeded the value of 6.00 log cfu/g, considered as the upper microbiological limit for bakery products, as defined by the ICMSF [9] on day 3-4 for all three control breads and two of the three experimental breads (F70/FM and F70). Experimental bread F70/WWF reached 6.00 log cfu/g on day 5 of storage. Likewise, [PERSON] et al. [10] reported a TVC of ca.7 log cfu/g after 5 days of storage at 20 \({}^{\circ}\)C for white pan bread. After day 3, there was a statistically significant difference in TVC (\(p\) < 0.05) among the three experimental breads with the exception of breads 2: F70/FM and 3: F70, which showed no differences in TVC on day 6 of storage. [PERSON] et al. [11] reported a TVC of 7 log cfu/g in control bread packaged in high-barrier PET-SiO\(\times\)/LDPE pouches, which were stored at 20 \({}^{\circ}\)C on day 7 of storage. Differences in time to reach 7 log cfu/g in both the above studies may be related to the lower storage temperature used compared to that in the present study (20 vs. 24 \({}^{\circ}\)C) as well as the high barrier packaging used in the latter study providing better protection from mold growth, which is the main limiting factor in bread shelf life. Yeasts and molds were under the method detection limit (2 log cfu/g) [9] until day 2 for the control breads and day 4 for the three experimental breads. On day 4 of storage, yeasts and molds counts increased to 3.30-4.20 log cfu/g for control breads. On day 6 of storage, yeasts and molds counts reached 6.80-8.40 log cfu/g for control breads and 6.70-7.40 log cfu/g for experimental breads. Sensory evaluation (see below) showed that mold growth became visible when yeast and mold counts were \(\geq\)4.00 log cfu/g ca. on day 4 for control breads and ca. on day 5 for experimental breads. Statistically significant differences in yeasts and mold counts (\(p\) < 0.05) were recorded after day 5 for breads 1 and 2 vs. bread 3, while no differences were recorded between breads 1 and 2 during the same period. Similar to our results, [PERSON] et al. [11] observed visible mold growth in control bread when the mold population was ca. 4.00 log cfu/g on day 5 of storage at 20 \({}^{\circ}\)C. The yeasts and molds population reported on day 5 is in agreement with the value reported in the present study given the difference in storage temperature of bread between the two studies (24 vs. 20 \({}^{\circ}\)C). [PERSON] and [PERSON] [12] studied the effect of addingwhere concentrate (15% total solids) from Indian paneer (cottage cheese) in the bread flour. The reported mold counts for the prepared bread ranged from 1.65 log cfu/g (day 0) to 2.34 log cfu/g (day 4), and for the control bread ranged from 2.18 log cfu/g (day 0) to 2.81 log cfu/g (day 4). Data of the above study are in good agreement with that of the present study considering the differences in bread storage temperature. Mold growth in commercial wheat bread is a common phenomenon, depending on product storage temperature and relative humidity, as early as 3-4 days and in home-baked bread even sooner where preservatives are not used. Figure 1: Effect of water substitution with untreated cheese whey and storage time on (**a**) TVC, (**b**) molds, and (**c**) _Bacillus cereus_ of sliced bread stored at ambient temperature. Breads: (1) F70/WWF, (2) F70/FM, and (3) F70, stored at ambient temperature. According to the EFSA [13], the threshold level of _B. cereus_ counts associated with foodborne diseases is 5.00 log cfu/g. _B. cereus_ counts increased from <2.00 log to 3.31 log cfu/g for control breads and from <2.00 to 3.03 log cfu/g for experimental breads during 6 days of storage. Statistically significant differences in _B.