In Camembert and related surface mould-ripened cheeses, the mesophilic starter reaches perhaps 10^9 cfu/g at the end of manufacture. Spores of Penicillium camemberti may be added to the milk or sprayed on the surface of the cheese after moulding. Initially, the surface microflora is composed of adventitious acid-tolerant yeasts and Geotrichum candidum. P. camemberti appears after about 6 days and dominates the ripening of Camemert and Brie-type cheeses. Eventually, towards the end of ripening, a Gram-positive bacterial microflora begins to develop. These organisms, that are often pigmented, are adventitious and similar to those found of the surface of smear-ripened cheeses.
Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
- Cheese Problems Solved (McSweeney, ed., 2007)
- Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
- Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
- Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
- Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
- Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)