Bekada, Ahmed Mohamed Ali; Ait Saada, Djamal; Ait Chabane, Ouiza; Cheriguene, Abderrahim; Benakriche, Benmehal
(World Journal of Dairy & Food Sciences 8 (1, 2013-01-08)
Cheeses of the Camembert type were ripened at 12°C while varying the mesophilic lactic starter by
the thermophilic ones and the relative humidity (85 and 95%) during ripening. The effect of these variations on
the evolution ...