International Journal of Microbiology / 2009 / Article / Tab 4

Research Article

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 maturationCurd during drainingCheese at the end of mouldingCheese after saltingCheese after dryingCheese at the middle of ripening (D+10)Cheese at the end of ripening (D+20)

Inoculated cheeses 6 . 4 5 ± 0 . 0 2 6 . 0 3 ± 0 . 0 2 4 . 6 5 ± 0 . 0 5 4 . 6 4 ± 0 . 0 4 4 . 6 6 ± 0 . 0 5 4 . 7 5 ± 0 . 0 2 5 . 1 1 ± 0 . 0 3
Uninoculated cheeses 6 . 4 4 ± 0 . 0 3 6 . 0 2 ± 0 . 0 4 4 . 6 4 ± 0 . 0 6 4 . 6 3 ± 0 . 0 6 4 . 6 5 ± 0 . 0 5 4 . 7 3 ± 0 . 0 4 5 . 1 0 ± 0 . 0 2

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.

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