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Ripening and quality of Gruyere de Comte cheese. I. Experimental protocol. Characterization of the ripening and cheesemaking conditions



Ripening and quality of Gruyere de Comte cheese. I. Experimental protocol. Characterization of the ripening and cheesemaking conditions



Lait 67(2): 219-235



This paper is the first of a series describing changes in the chemico-physical characteristics of Gruyere de Comte cheese during ripening, and assessing the influence of the ripening conditions, according to the origin of the cheese (cheese plant) and the season of manufacture, on the final quality of the product. 96 cheeses, representing 24 batches of 4 cheeses, were made over 6 months in 4 different cheese plants. Cheeses from each batch were ripened under different conditions.

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