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. 1998 Nov;64(11):4618–4622. doi: 10.1128/aem.64.11.4618-4622.1998

FIG. 2.

FIG. 2

pH development in 10% RSM (■) and pasteurized milk (▴) during incubation of DPC5000 over the cheese temperature profile (a) and during an industrial-scale cheddar cheese trial using DPC5000 (□) and a commercial cheddar cheese starter (▵) (b).