Like Feta, fresh white mold cheeses are low in pH, about 4.5-4.7. The ripening of a Camembert cheese is dependent on the growth of white mold on its surface, which consumes lactic acid and produces ammonia from proteins. The pH of the rind soon rises to pH greater than 7, and a pH gradient is created from the surface to the center (17). The pH increases gradually throughout the cheese, thereby activating peptidases of the lactic acid bacteria, releasing amino acids from the peptides. The ammonia and other metabolic products from the mold diffuse into the cheese and contribute significantly to the flavour.
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