Figure 2. Changes in lactic acid content of cheese samples (in basis of microgram in dry matter)

From

Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

A. Tashakori, S.A. Yasini-Ardakani, M. Daneshi

Journal of Food and Nutrition Research. 2013, 1(6), 128-131 doi:10.12691/jfnr-1-6-3