Table 3. Change in pH, lactic acid bacteria and yeast counts of the Camembert cheese contained with RGP

		Ripening period (d)

		0*	7	14	21	28
pH	Con.	4.84 ± 0.01^bcE	5.55 ± 0.01^aD	6.01 ± 0.01^abA	5.75 ± 0.01^cC	5.91 ± 0.03^cB
	0.05%	4.92 ± 0.01^abD	5.40 ± 0.02^bC	5.89 ± 0.09^bB	6.06 ± 0.02^bA	6.18 ± 0.02^aA
	0.10%	4.81 ± 0.04^cC	5.17 ± 0.03^cdB	6.01 ± 0.04^abA	5.99 ± 0.01^bA	6.00 ± 0.02^bA
	0.15%	4.91 ± 0.03^abD	5.19 ± 0.02^cC	5.59 ± 0.06^cB	5.83 ± 0.06^cA	5.96 ± 0.03^bcA
	0.20%	4.92 ± 0.02^aD	5.11 ± 0.03^dC	6.09 ± 0.03^aB	6.17 ± 0.01^aA	6.21 ± 0.01^aA
LAB	Con.	7.00 ± 0.01^cC	9.32 ± 0.06^abA	9.38 ± 0.01^aA	9.17 ± 0.01^aAB	8.96 ± 0.16^aB
	0.05%	7.10 ± 0.06^cC	9.39 ± 0.03^aA	9.38 ± 0.03^aA	9.28 ± 0.05^aA	8.62 ± 0.05^bB
	0.10%	7.93 ± 0.46^abB	8.75 ± 0.06^cA	8.44 ± 0.06^dAB	9.13 ± 0.01^aA	8.83 ± 0.07^abA
	0.15%	7.27 ± 0.08^bcC	9.12 ± 0.01^bA	9.14 ± 0.01^bA	8.69 ± 0.11^bB	8.60 ± 0.11^bB
	0.20%	8.17 ± 0.02^aB	8.88 ± 0.11^cA	8.57 ± 0.04^cA	7.40 ± 0.20^cC	7.30 ± 0.06^cC
Yeast	Con.	6.73 ± 0.12^nsC	8.07 ± 0.14^bB	8.31 ± 0.03^nsAB	8.25 ± 0.01^abcAB	8.38 ± 0.03^aA
	0.05%	6.43 ± 0.18^B	8.19 ± 0.01^abA	8.20 ± 0.07^A	8.15 ± 0.01^bcA	8.32 ± 0.02^aA
	0.10%	6.50 ± 0.15^B	8.19 ± 0.01^abA	7.98 ± 0.37^A	8.44 ± 0.07^aA	7.73 ± 0.20^bA
	0.15%	6.37 ± 0.22^C	8.42 ± 0.05^aA	7.92 ± 0.21^B	8.28 ± 0.02^abAB	8.36 ± 0.01^aAB
	0.20%	6.53 ± 0.12^C	7.53 ± 0.13^cB	8.18 ± 0.18^A	8.01 ± 0.15^cA	8.33 ± 0.03^aA