Abstract:
The objective of the study is to control the ripening of a camembert by optimizing ripening time by using a ripening flora BM, optimize ripening means to ensure as regular fabrications as possible, to try knowingly modifying certain technological or microbiological parameters in order to obtain a cheese of appreciated flavor and texture conforming to soft-paste technology. Our methodology is to carry out a comparative study with manufacturing tests at the cheese laboratory first with mesophilic and thermophilic lactic flora amended with a ripening flora composed of Brevibacterium and revived Micrococci from the strainer available in the laboratory. For the success of the tests, the chewing of the milks used was assessed and checked from a quality physico-chemical and microbiological aspects for technological adaptation and functional amendment necessary to achieve the expected objectives. According to our controls and monitoring (microbiological, physicochemical and organoleptic), it appears that the cheeses made from the "BM" ripening microbiota have superior qualities to cheeses made from the only lactic microbiota.
