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Get PDF - Coliforms in a Camembert cheese factory. II. Variations in the types of coliforms present during cheesemaking

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Coliforms in a Camembert cheese factory. II. Variations in the types of coliforms present during cheesemaking



Coliforms in a Camembert cheese factory. II. Variations in the types of coliforms present during cheesemaking



Deutsche Molkerei Zeitung 107(46; 48): 1552-1557; 1633-1636



Studies on Camembert cheesemaking showed that the coliform count increased 100-fold during storage of cheese milk at the factory from midday to evening and during renneting and then 10-fold before brining, after which there was a gradual decline.

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