FIG. 5.

(A) Effects of neutral salts on the stability of the Ca-free CEP at pH 6.5 and 25°C. Curves: --●--, without salt; --▵--, with 10 mM CaCl₂; —■—, with 0.2 M NaCl; —▵—, with 0.2 M Na₂SO₄; —□—, with 1 M KCl; —▴—, with 1 M NaCl; and —●—, with 1 M Na₂SO₄. (B) Stability of the Ca-free CEP at pH 6.5 and 35°C (–––) in the presence of 10 mM CaCl₂ (■), 1.6 M Na₂SO₄ (●), or 1.2 M sucrose (▴) and at 25°C (——) in the presence of 1 M (□), 1.6 M (▵), and 1.8 M (○) Na₂SO₄ or under “cheese-ripening conditions” (0.85 M NaCl, 150 mM Ca²⁺, pH 5.2) (▿).