| http://www.w3.org/ns/prov#value | - Whereas some strains of Streptococcus slow down around 5.2 and do not go below 4.8 at all.buffering by calcium and other salts also plays a part, but not as much as temp and food and conditions and strains.QuoteFor example the pH at draining,When you drain, you remove food and freeze the bacteria in the curd.
|
