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ModÉlisation de phÉnomÈnes microbiologiques, biochimiques et physico-chimiques intervenant lors de l'affinage d'un fromage de type pÂte molle croÛte lavÉe

Abstract : This study aimed to develop mathematical models able to predict the growth of a yeast (known for its desacidification activity), the consumption of the carbonaceous substrates (lactose, lactate) and the weight loss during the ripening of a Munster type cheese. In order to build a data base used for the establishment and the validation of the models, smear soft cheeses (Munster type) were manufactured at a pilot scale and under aseptic conditions. This base is made of the results of microbiological and biochemical analyses as well as the ripening conditions values. The cheeses were seeded, in addition to the lactic flora, by a ripening flora composed of a yeast (Debaryomyces hansenii 304, GMPA) and of a surface bacteria (Brevibacterium aurantiacum ATCC 9175). The ripening of these cheeses was limited to fourteen days and was carried out according to a two factors (temperature and relative humidity) and three levels (respectively 8, 12, 16° C and 85, 93, 99%) experimental design. Three mathematical models were built according to a dynamic mechanistic approach. The first model (called
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Submitted on : Tuesday, November 20, 2007 - 8:00:00 AM
Last modification on : Monday, October 19, 2020 - 11:03:51 AM
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Mohamed Haythem Riahi. ModÉlisation de phÉnomÈnes microbiologiques, biochimiques et physico-chimiques intervenant lors de l'affinage d'un fromage de type pÂte molle croÛte lavÉe. Life Sciences [q-bio]. INAPG (AgroParisTech), 2006. English. ⟨NNT : 2006INAP0038⟩. ⟨pastel-00003114⟩

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