La flore microbienne du Camembert et son évolution au cours dela maturation

Abstract - The development of the microbic flora during the course of the ripening of the Camembert has been followed, in the interior and on the surface of the cheese, on four series of samples. The superficial and internal microflora are distinguishable notably through the density of yeasts and micrococci and through the growth of these densities. From the beginning to the end of the maturing, the yeasts are clearly more abundant on the surface of the cheese than they are inside. The microcci are present in equal numbers in the superficial and inside parts of the curds. They develop very actively on the surface during maturation, while inside the paste their number remains practically constant. The presence on the surface of a higher number of micrococci and of yeasts probably helps to quicken and " deepen " the gradual loss of proteins in this part of the cheese.