## 3 Results
### \"Control Units\"
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Batch 1 Food Control Samples**} & \multicolumn{4}{c}{**Batch 2 Food Control Samples**} & \multicolumn{4}{c}{**Batch 3 Food Control Samples**} \\ \hline
**Day 0** & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & ** \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & ** \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & ** \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & ** \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & **\ \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & pH & **a\({}_{\text{w}}\)** & **\%NaCl** & **\%Fat** & ** \begin{tabular}{c} **\%MAP** \\ **O\({}_{2}\)** \\ \end{tabular}  & **\%Ca**MAP** \\ \hline  & 5.63 & 0.730 & 0.93 & 27.20 & 1.20 & 21.40 & 5.71 & 0.785 & 0.72 & 28.40 & 0.80 & 20.40 & 5.89 & 0.786 & 1.00 & 28.60 & 0.80 & 19.60 \\  & 5.84 & 0.754 & 0.84 & 31.00 & 0.80 & 19.30 & 5.79 & 0.761 & 0.82 & 29.30 & 0.70 & 19.80 & 5.96 & 0.774 & 0.86 & 29.50 & 0.60 & 18.50 \\  & 5.98 & 0.782 & - & - & 0.50 & 20.10 & 5.84 & 0.710 & - & - & 1.10 & 25.50 & 6.02 & 0.789 & - & - & 1.30 & 20.40 \\  & 6.23 & 0.748 & - & - & 1.60 & 20.50 & 52.2 Physicochemical Analysis of \"Control Units\" in Three Batches of Greek Full-Fat Semi-Hard Sliced Cheese, Packed Under Modified Atmosphere (MAP)  
The measured values of pH in three full-fat cheese Batches of the \"Control Unit\" samples on \"Day 0\" ranged from 5.62 to 6.14 and on \"Day End\" ranged from 5.91 to 6.87. The measured values of the \(\mathrm{a_{w}}\) of the \"Control Unit\" samples on \"Day 0\" in three full-fat Batches ranged from 0.70 to 0.78 and on \"Day End\" ranged from 0.71 to 0.81. The measured values of NaCl content (%), in the abovementioned cheeses, on \"Day 0\" ranged from 0.72 to 1.21 and on \"Day End\" ranged from 0.78 to 1.20. The %MAP \(\mathrm{O_{2}}\) values in three Batches of full-fat sliced chees from \"Day 0\" to \"Day End\" were almost similar to those of light cheeses. The %MAP \(\mathrm{O_{2}}\) values on \"Day 0\" ranged from 0.30% to 1.50%. However, on \"Day End\", there was again a general decrease, and the values did not exceed 0.70%. The %MAP \(\mathrm{CO_{2}}\) on \"Day 0\" had values ranging from 18.60% to 20.70%, while on \"Day End\", they increased, and the values ranged from 25.90% to 31.20% (Table 5). 2.3 Evaluation of \(\mathrm{Lm}\) Growth in Light Semi-Hard Sliced Chees, Packed Under Modified Atmosphere (MAP)  
On \"Day 0\", which is the day of the inoculation of the chees with the \(Lm\) target inoculum (150 CFU/g), the measured \(Lm\) values in light cheese were as follows: in Batch 1, 1.2 \(\times\) 10\({}^{2}\) CFU/g (2.08 \(\mathrm{log_{10}}\) CFU/g); in Batch 2, 2.1 \(\times\) 10\({}^{2}\) CFU/g (2.31 \(\mathrm{log_{10}}\) CFU/g); and in Batch 3, 2.2 \(\times\) 10\({}^{2}\) CFU/g (2.23 \(\mathrm{log_{10}}\) CFU/g).