Table 1 Various protocols used for cheese manufacturing with different methods (n=2)

	High pH method		Low pH method
	Total elapsed time (min)	pH	Total elapsed time (min)		pH
Initial milk	0	6.59±0.01	0	6.59±0.02
Add starter	5	6.59±0.01	0	6.59±0.02
Add coagulant	5±0	6.59±0.01	60±0	6.53±0.01
Cut	30±1	6.58±0.00	80±1	6.55±0.01
First drain	100±0	6.29±0.06	151±3	6.07±0.00
Milling	191±10	5.60±0.00	233±10	5.32±0.00
Add salt	206±10	5.4±0.07	248±12	5.25±0.04
	High pH method w/ added lactose		High pH method with washing
Initial milk	0	6.59±0.01	0	6.60±0.01
Add starter	0	6.59±0.01	0	6.65±0.01
Add coagulant	5±0	6.58±0.00	60±0	6.62±0.13
Cut	35±1	6.29±0.06	81±1	6.57±0.02
First drain	105±0	6.59±0.01	160±0	6.29±0.06
Milling	191±10	5.60±0.00
Add water			198±16	5.60±0.04
Second drain			207±14	5.60±0.00
Add salt	206±10	5.40±0.07	222±16	5.39±0.02