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