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Ripening and quality of Gruyere de Comte cheese. II. Influence of the ripening conditions on pH, moisture, calcium and sodium chloride contents of cheese



Ripening and quality of Gruyere de Comte cheese. II. Influence of the ripening conditions on pH, moisture, calcium and sodium chloride contents of cheese



Lait 67(2): 237-247



This paper describes the av. modifications of the main chemico-physical characteristics of Comte cheese during ripening. The mean values at 20 h and at the end of the ripening period resp. were: 5.35 and 5.85 for pH; 62.5 and 66.0% for DM; 1.54 and 1.46% in DM for calcium; and 0.11 and 1.04% in DM for NaCl.

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