Abstract:
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 of the Mucor sp flora, pH and dry extract were studied. The ripened cheeses at 12°C/95 RH% were
contaminated definitely by Mucor and the contents of dry extract were much weaker than those at 12°C/85RH%.
Highly significant effects (p<0.01) of the substitution of the starter and relative humidity were observed on the
evolution of parameters; pH, dry extract and flora of Mucor. A negative but significant correlation (p<0.05)
between the evolution of the dry extract and the Mucor for the samples ripened to 12°C/85 RH% were also
noted.
