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PH values of Fontina cheeses during ripening


Latte 21(8): 70-75
PH values of Fontina cheeses during ripening
Chemical and microbiological information on cheese milk and processing details are given for 15 batches of Fontina cheese made at 3 factories, all ripened in the same cheese store. At 12 ripening stages between 0 h and 105 days, pH values were measured close to the top and side of the cheeses. Mean pH values for the top and side decreased progressively from 6.39 in curd to 5.46 after 30 days of ripening, then increased to 5.81 after 105 days.


Accession: 002914518



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