International Journal of Microbiology / 2009 / Article / Tab 3

Research Article

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Table 3

Physicochemical properties of Camembert cheeses.

Component Cheese at the end of moulding (day 1) Cheese at the end of ripening (day 20)

Dry matter (% w/w) 3 8 . 3 7 ± 0 . 4 9 4 2 . 0 2 ± 0 . 5 4
Fat content (% w/w) 1 9 . 4 4 ± 0 . 3 1 2 1 . 2 5 ± 0 . 2 9
Fat on dry matter (% w/w) 5 0 . 6 5 ± 0 . 5 5 5 0 . 5 8 ± 0 . 4 0
Moisture content (% w/w) 7 6 . 5 3 ± 0 . 4 3 7 3 . 6 5 ± 0 . 5 0
Salt content (% w/w) 2 . 5 8 ± 0 . 1 3
pH 4 . 6 6 ± 0 . 0 5 5 . 1 1 ± 0 . 0 3

Average values in 4 uninoculated cheeses as negative controls.Mean ± standard deviation.

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