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)	38.37±0.49	42.02±0.54
Fat content (% w/w)	19.44±0.31	21.25±0.29
Fat on dry matter (% w/w)	50.65±0.55	50.58±0.40
Moisture content (% w/w)	76.53±0.43	73.65±0.50
Salt content (% w/w)		2.58±0.13
pH	4.66±0.05	5.11±0.03

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