II.-MATERIEL ET METHODES a) Les fromages Les échantillons numérotés de 1 à 11 ont été achetés dans le commerce. Il s'agissait d'échantillons de Camembert normand à

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Casein films prepared by a modified wet-spinning process were studied using microscopy and measurements of physico-chemical and mechanical characteristics. The pH of the film-forming solution was critical for film properties. The most effective films were formed with pH 9 filmforming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10 Ϫ10 g.m Ϫ1 .s Ϫ1 .Pa Ϫ1 ) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others.

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Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée par