Table 5 pH and temperature at the different production steps in L'Etoile du Vercors (St-Marcellin)
Production steps (Analysed step) | pH | Temperature |
|---|---|---|
Milk at the factory (A) | 6.7 | 4°C |
After maturation (2h30) | 6.5 | 22°C |
After rennet/Day 0 (B) | 6.45 | 22°C |
After moulding/Day 1 | 4.3 | 22°C |
After removal from the mould/Day2 (C) | 4.35 | 22°C |
Ripening/Day 15 | 4.7 | 12°C (from J+8) |
Ripening/Day 21 (D) | 5.5 | 12°C |
Ripening/Day 28 | >6 | 12°C |