Table 1. Change of pH during ripening of Camembert cheese using pasteurized raw milk and unpasteurized raw milk with adding 3 different concentrations of Escherichia coli O157:H7
| pH | Pasteurization | Unpasteurization |
| Uninoculation | Inoculation of E. coli O157:H7 |
| High | Medium | Low |
| 0 week | 4.86 | 5.04 | 5.10 | 4.93 | 5.06 |
| 1 week | 4.93 | 4.96 | 5.26 | 5.20 | 5.28 |
| 2 week | 5.33 | 5.04 | 5.23 | 5.13 | 5.34 |
| 3 week | 5.03 | 5.21 | 5.51 | 5.02 | 5.19 |
| 4 week | 5.25 | 5.02 | 5.13 | 5.01 | 5.26 |
| 5 week | 5.28 | 5.26 | 5.07 | 5.18 | 5.06 |
| 6 week | 5.71 | 5.55 | 5.26 | 5.25 | 5.44 |
| 7 week | 5.53 | 5.30 | 5.42 | 5.23 | 5.22 |
| 8 week | 5.93 | 5.47 | 5.49 | 5.19 | 5.33 |