Table 1. Change of pH during ripening of Camembert cheese using pasteurized raw milk and unpasteurized raw milk with adding 3 different concentrations of Listeria monocytogenes
| pH | Pasteurization | Unpasteurization |
| Uninoculation | Inoculation of L. monocytogenes |
| High | Medium | Low |
| 0 week | 4.86 | 5.04 | 5.24 | 5.26 | 5.00 |
| 1 week | 4.93 | 4.96 | 5.34 | 5.37 | 5.45 |
| 2 week | 5.33 | 5.04 | 5.13 | 5.37 | 5.15 |
| 3 week | 5.03 | 5.21 | 5.14 | 5.24 | 5.11 |
| 4 week | 5.25 | 5.02 | 5.15 | 5.14 | 5.38 |
| 5 week | 5.28 | 5.26 | 5.17 | 4.95 | 5.11 |
| 6 week | 5.71 | 5.55 | 5.10 | 5.25 | 5.44 |
| 7 week | 5.53 | 5.30 | 5.12 | 5.25 | 5.12 |
| 8 week | 5.93 | 5.47 | 5.01 | 5.26 | 5.40 |