Table 2. Change of aW during ripening of Camembert cheese using pasteurized raw milk and unpasteurized raw milk with adding 3 different concentrations of Escherichia coli O157:H7

aW	Pasteurization	Unpasteurization
		Uninoculation	Inoculation of E. coli O157:H7
			High	Medium	Low
0 week	0.9266	0.9225	0.9454	0.9164	0.9528
1 week	0.8837	0.8283	0.9331	0.9136	0.9200
2 week	0.8931	0.9172	0.9405	0.8874	0.8796
3 week	0.9207	0.9088	0.9389	0.9284	0.9352
4 week	0.8949	0.9064	0.9414	0.9065	0.9072
5 week	0.8966	0.9182	0.9393	0.9463	0.9132
6 week	0.9001	0.8859	0.9256	0.9162	0.9043
7 week	0.8921	0.8866	0.9219	0.9029	0.8824
8 week	0.8810	0.8976	0.9209	0.9157	0.9072