المقالات العلمية

Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk

… face and in the center. External heterogenous microflora, with high population of yeast, molds (mainly P. camemberti), and halophilic bacteria, induced a total rate of proteolysis and lipolysis about 1.5 times greater on the surface than in the curd at the end of ripening. Migration of salt from the curd reached equili …