Fermentation (traditional and US-assisted), of sheep and goat cheese whey added by protease

Data cover pH decline during SCW and GCW fermentation (using traditional and US-assisted process, added or not with protease) and the characteristics of the samples (pH, lactic acid bacteria counts, and physical destabilization) during storage at 7ºC/ 28 days.

本数据集涵盖了传统工艺及超声辅助（US-assisted）工艺（添加或不添加蛋白酶）下，SCW与GCW发酵过程中的pH值变化规律，以及样品在7℃条件下储存28天期间的各项特性指标，具体包括pH值、乳酸菌菌落总数与物理失稳程度。