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	6.45±0.02	6.03±0.02	4.65±0.05	4.64±0.04	4.66±0.05	4.75±0.02	5.11±0.03
Uninoculated cheeses	6.44±0.03	6.02±0.04	4.64±0.06	4.63±0.06	4.65±0.05	4.73±0.04	5.10±0.02

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.