Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese
Table 4
Changes in pH values during
cheese processing.
Stages of sampling
Milk
before maturation
Curd
during draining
Cheese at
the end of moulding
Cheese
after salting
Cheese after drying
Cheese at
the middle of ripening (D+10)
Cheese at
the end of ripening (D+20)
Inoculated cheeses
Uninoculated cheeses
pH values for
each cheese, inoculated or not, and at each time of sampling (i.e., 10 pH
measures per time of sampling).Mean ± standard deviation.