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. 2018 Dec 26;7(1):3. doi: 10.3390/microorganisms7010003

Figure 2.

Figure 2

Titratable acidity (% lactic acid) changes in Feta-type cheese during ripening for 60 days and storage for 30 days at 4 °C. C1–commercial Feta cheese manufactured with rennin enzyme, C2–Feta-type cheese manufacture with free starter culture added prior rennin enzyme, C3–Feta-type cheese manufacture with immobilized starter culture added prior rennin enzyme, C4–Feta-type cheese manufacture with free starter culture added after rennin enzyme, C5–Feta-type cheese manufacture with immobilized starter culture added after rennin enzyme.