Research article Open access
Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk
Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to determine the changes in the microflora, physico-chemical, and biochemical characteristics over 30-day ripening period. The total bacteria counts were high in cheese throughout ripening with lactic acid bacteria being th …