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Calculator for determining the concentration of undissociated lactic acid in cheese and whether the cheese will support the growth of Listeria monocytogenes.

To use add your values to the empty fields below


% Lactic acid in the cheese, w/w
pH of cheese
Cheese moisture, % w/w

For context, including a breakdown of the steps involved in this calculation please, read the article "Functions of starters in dairy fermentations and the relative importance and effectiveness of their antimicrobial mechanisms". This has a section on how to calculate the concentration of undissociated lactic acid in cheese. Note the calculator uses a value of 3.71 for the pKa of lactic acid. This lower pKa reflects the ionic and lipid environment in cheese.

How to cite this article

Mullan, W.M.A. (2017) [On-line] Available from: Accessed: