Table 2. Change of a_W during ripening of Camembert cheese using pasteurized raw milk and unpasteurized raw milk with adding 3 different concentrations of Listeria monocytogenes

aW	Pasteurization	Unpasteurization
		Uninoculation	Inoculation of L. monocytogenes
			High	Medium	Low
0 week	0.9266	0.9225	0.9564	0.9568	0.9387
1 week	0.8837	0.8283	0.9544	0.9538	0.9344
2 week	0.8931	0.9172	0.9386	0.9335	0.9303
3 week	0.9207	0.9088	0.9627	0.9184	0.9301
4 week	0.8949	0.9064	0.9333	0.9263	0.9088
5 week	0.8966	0.9182	0.9032	0.9166	0.9054
6 week	0.9001	0.8859	0.9161	0.9119	0.8803
7 week	0.8921	0.8866	0.9144	0.9081	0.8823
8 week	0.8810	0.8976	0.9286	0.8947	0.8817