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


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

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