| http://www.w3.org/ns/prov#value | - The fact is that these yeast, molds, and bacteria are rather simple forms of life and as such only do well in a rather narrow range of conditions including temperature, salt, acid, moisture, etc.Normally, a cheese enters the aging room with a moderate level of acid (pH ~ 5.2) and this is easily a good range for the yeast and molds to grow.
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