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


Delcenserie et al. BMC Microbiology 2011 11:178   doi:10.1186/1471-2180-11-178

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