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. 2008 Jul 25;74(18):5724–5730. doi: 10.1128/AEM.00716-08

FIG. 2.

FIG. 2.

Changes in pH (A), culturable cell concentration (B), and RNA extraction yield (mean ± standard deviation) (C) during cheese production. After incubation for 7 h at 30°C, the curd was transferred onto a grid and incubated further at 30°C (•) or 12°C (○).