Étude des qualités d'un fromage à pâte molle type camembert issu d'un lait de vache de début de lactation

Abstract

Three samples of raw milk , the first stage of lactation and for processing were analyzed in the laboratory .The results of the physico-chemical characteristics are similar standards. Microbiological analysis incluted nine microbial groups : total mesophilic aerobic flora , the lactic acid bacteria , Coliforms, Faecal streptococci,staphylococcus aureus, Salmonella , yeasts and molds and Sulphite-reducing Clostridium. Staphylococcus aureus count and the faecal Streptococci services to underlinethe ligh contamination of the samples analyzed. The results of physicochemical and microbiological analysis of soft cheese type Camembert made in the laboratory indicate that the values obtained are within the permissible limits.