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. 2020 Jul 30;9(8):1020. doi: 10.3390/foods9081020

Figure 4.

Figure 4

(a) pH and (b) titratable acidity (TA) of tested cheeses over ripening. (FF): full-fat; (RF): reduced-fat; (RF + CB): reduced-fat with concentrated buttermilk; (RF + CW): reduced-fat with concentrated whey; (RF + CS): reduced-fat with concentrated second cheese whey.