Importance des microorganismes dans la production du camembert

Abstract

This study focuses on the production process of soft cheese of the Camembert type at the SARL Coolcheese dairy located in Mila. It aims to assess the role of microbial starters in the technological, hygienic, and organoleptic quality of the final product; to conduct a physicochemical analysis of the raw material (raw milk); to monitor the evolution of pH and acidity during cheese maturation; and to carry out a microbiological examination of the Camembert. On-site monitoring of the production process allowed us to determine the roles of the starter cultures used; LL50 (Lactococcus lactis) and TS80 (Streptococcus thermophilus) for milk acidification, and GEO17 (Geotrichum candidum) and PC NEIGE (Penicillium camemberti) for cheese ripening. Physicochemical analyses of the raw milk showed a pH of 6.6, a density of 1.030, and a titratable acidity of 15 °D. No antibiotic residues were detected, ensuring proper development of the starter flora. Monitoring of pH and acidity during ripening revealed a gradual increase in pH (from 5.0 to 6.0) and a decrease in titratable acidity (from 11 °D to 6 °D). Microbiological analyses of the finished Camembert showed the presence of beneficial mesophilic flora, with no detection of Staphylococcus aureus or Salmonella spp. In conclusion, both the raw milk and the resulting Camembert cheese displayed satisfactory hygienic and microbiological quality, reflecting sound technological control within the production unit and the sanitary compliance of the final product.