Fig. 8
From: Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition
Bacterial counts (ufc/mL, exponential value) of milk, curd, and cheese samples taken during processing. Vertical axis: CC Cacioricotta, PM Pampanella, MR milk sap ricotta. TVC total viable, ENT Enterobacteriaceae, CPS coagulase-positive staphylococci, E.coli Escherichia coli