## 3 Results
### \"Control Units\"  
2.1 Physicochemical Analysis of \"Control Units\" in Three Batches of Greek Light Semi-Hard Sliced Cheese, Packed Under Modified Atmosphere (MAP)  
The measured values of pH in three light cheese Batches of the \"Control Unit\" samples on \"Day 0\" ranged from 5.69 to 6.30 and on \"Day End\" ranged from 6.21 to 6.58. The measured values of the a\({}_{\text{w}}\) of the \"Control Unit\" samples on \"Day 0\" in three light cheese Batches ranged from 0.68 to 0.80 and on \"Day End\" ranged from 0.65 to 0.78. The measured values of NaCl content (%), in the abovementioned cheeses, on \"Day 0\" ranged from 0.73 to 1.21 and on \"Day End\" ranged from 0.78 to 1.20. The %MAP O\({}_{2}\) values on \"Day 0\" in three Batches of light sliced cheeses ranged from 0.10% to 2.0%. By \"Day End\", the %O\({}_{2}\) values in Batches 1 and 2 were zeroed, while in Batch 3, we had an average value of 0.40%. The %MAP CO\({}_{2}\) on \"Day 0\" had values ranging from 21.70% to 25.80%, while on \"Day End\", they increased, and the values ranged from 29.40% to 36.70% (Table 4). \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} & **\%MAP** \\ \hline  & 6.23 & 0.74 & 1.02 & 17.40 & 1.00 & 22.30 & 6.02 & 0.73 & 1.20 & 17.30 & 1.00 & 22.90 & 5.75 & 0.72 & 0.78 & 16.70 & 0.20 & 23.60 \\  & 5.94 & 0.79 & 0.88 & 16.00 & 1.40 & 22.70 & 5.95 & 0.65 & 1.00 & 17.60 & 2.80 & 23.50 & 5.68 & 0.80 & 0.88 & 16.30 & 0.30 & 25.60 \\  & 6.04 & 0.68 & - & - & 2.30 & 21.20 & 5.86 & 0.69 & - & - & 3.50 & 19.60 & 5.92 & 0.76 & - & - & 0.10 & 19.70 \\  & 6.15 & 0.77 & - & - & 2.10 & 23.40 & 5.87 & 0.74 & - & - & 0.40 & 25.80 & 5.90 & 0.81 & - & - & 0.40 & 24.40 \\  & 6.07 & 0.81 & - & - & 2.90 & 19.40 & 5.90 & 0.66 & - & - & 3.20 & 22.40 & 6.20 & 0.76 & - & - & 0.30 & 22.50 \\ Average & 6.09 & 0.76 & 0.95 & 16.70 & 1.94 & 21.80 & 5.92 & 0.69 & 1.10 & 17.45 & 2.00 & 22.84 & 5.89 & 0.77 & 0.83 & 16.50 & 0.26 & 23.16 \\ \(\pm\)SD & 0.11 & 0.05 & 0.10 & 0.99 & 0.75 & 1.56 & 0.07 & 0.04 & 0.14 & 0.21 & 1.62 & 2.23 & 0.20 & 0.04 & 0.07 & 0.28 & 0.11 & 2.24 \\ \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 End** & & & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** & **\%MAP** \\  & & & **O\({}_{2}\)** & **CO\({}_{2}\)** & & **O\({}_{2}\)** & **CO\({}_{2}\)** & & & **O\({}_{2}\)** & **CO\({}_{2}\)** \\ \hline  & & & & 0.30 & 32.40 & & 0.50 & 25.90 & & & 0.20 & 34.10 \\  & & & 0.40 & 28.70 & & & 0.20 & 30.60 & & & 0.40 & 27.30 \\ Average & & & 0.35 & 30.55 & & 0.35 & 28.25 & & & 0.30 & 30.70 \\ \(\pm\)SD & & & 0.07 & 2.62 & & & 0.21 & 3.32 & & & 0.14 & 4.81 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The physicochemical characteristics (measurements) and % MAP measurements of the five “Food Control Samples” on “Day 0” and % MAP measurements of the two “Food Control Samples” on “Day End”, from each of the three Batches of light semi-hard sliced cheese.