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

Figure 3.

Figure 3

pH and lactose content (in g per 100 g cheese, on wet weight basis) of Feta-type cheeses during 60 days of ripening and 30 days of storage. 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.