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During ripening of soft cheeses, calcium and phosphorus are migrating from inside to outside. Amounts of these elements at outside are respectively upper to 17 and 9 g/kg. Mineral migration is starting with Penicillium caseicolum growth; it is dependent on the evolution of pH. This migration is observed in cheeses treated with pimaricine and placed in ammoniacal atmosphere. By modifying initial amounts of calcium and phosphorus either by ultrafiltration of milk before cheesemaking or by addition of these elements in brine inside, phosphorus amounts of cheese always decreases to 2 g/kg. This value corresponds to organic phosphorus. Totality of mineral phosphorus migrates to the cheese surface; final concentration of calcium in the cheese curd is dependent on mineral phosphorus content

Migration du calcium et des phosphates inorganiques dans les fromages à pâte molle de type Camembert au cours de l'affinage