TABLE 6.
pH of core and surface commercial cheeses samples
| Sample site | pH
|
|||||
|---|---|---|---|---|---|---|
| Epoisses | Langres | Morbier | Saint Nectaire | Comté | Beaufort | |
| Core | 6.21 | 4.96 | 5.28 | 6.21 | 5.88 | 5.90 |
| Surface | 6.61 | 6.18 | 6.83 | 7.49 | 7.06 | 6.91 |
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