Problem
Bacterial count in fresh cheese will be higher than bacterial count in cheese after prolonged refrigeration and examining the storage conditions of fresh cheese and processed cheese. This is my hypothesis for the topic evaluating differences in microbial count from processed and fresh cheese after prolonged refrigeration. My Independent variables are type of cheese (Processed and fresh) used, time of refrigeration. My negative controls are processed cheese and and cheese that is refrigerated. But, according to my professor negative control should not have independent variable so what should be my two variables.