Posted by **Akira12** on Friday, November 30, 2012 at 1:35am.

Processed cheese must be at a pH of 5.5 to 5.9 to prevent growth of unwanted microorganisms. If a sample comes back with [OH-]of 7.76e-9 as a control supervisor would you send the cheese back? Justify your answer. My asnswer is no but I don't know how to justify it by showing calculations.

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