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Table 6 pH and temperature at the different production steps in Les Courtenay (Brie)

From: Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry

Production steps pH Temperature
Milk at the factory (A') 6.7 - 6.90 <6°C
After the 1 st maturation (cold) 6.65 - 6.75 10 to 12 °C
After the 2 nd maturation (hot) (B') 6.30 - 6.50 34 to 36°C
After curdling 6.25 - 6.35 34 to 36°C
After removal from the mould (C') 4.70 - 5.00 20 to 22°C
After salting (side 2) 4.70 - 5.00 17 to 20°C
Ripening (Day 28) (D') 5.00 - 5.60 6 to 10°C
Ripening (Day 45) 6.50 - 7.00 6 to 10°C