Examination of wooden shelves used in the ripening of a raw milk smear cheese by FTIR spectroscopy

Oulahal, Nadia; Adt, Isabelle; Mariani, Claire; Carnet-Pantiez, A.; Notz, Eric; Degraeve, Pascal

doi:10.1016/j.foodcont.2008.10.012

Cited by 20 publications

(8 citation statements)

References 19 publications

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“…G. candidum contributes to the ripening of nearly all surface mold-ripened cheeses: pâte molle such as Brie and Camembert, semihard cheeses which include Saint-Nectaire, Tomme de Savoie, and Reblochon, and the class of smear cheeses to which Livarot, Limburger, and Taleggio belong (69,70). Pottier et al (71) evaluated the importance of G. candidum to the French dairy industry, calculating that G. candidum was present in about 600,000 tons of French cheese, one-third of total production.…”

Section: Geotrichum Candidum: the Goodmentioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that certain environments and processes produced the best cheeses, unwittingly selecting for microorganisms with the best biochemical properties for developing desirable aromas and textures. The focus of this review is on the role of fungi in cheese ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. Conditions that encourage the growth of problematic fungi such as Mucor and Scopulariopsis as well as Arachnida (cheese mites), and how such contaminants might be avoided, are discussed. Bethlehem cheese, a pressed, uncooked, semihard, Saint-Nectaire-type cheese manufactured in the United Sates without commercial strains of bacteria or fungi, was used as a model for the study of stable microbial succession during ripening in a natural environment. The appearance of fungi during a 60-day ripening period was documented using light and scanning electron microscopy, and it was shown to be remarkably reproducible and parallel to the course of ripening of authentic Saint-Nectaire cheese in the Auvergne region of France. Geotrichum candidum, Mucor, and Trichothecium roseum predominate the microbiotas of both cheese types. Geotrichum in particular was shown to have high diversity in different traditional cheese ripening environments, suggesting that traditional manufacturing techniques selected for particular fungi. This and other studies suggest that strain diversity arises in relation to the lore and history of the regions from which these types of cheeses arose.

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Section: Geotrichum Candidum: the Goodmentioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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“…fat in milk combined with light reflectance. Infrared technology is capable of implementing such systems (Oulahal et al, 2009). Colour coordinates in the visible spectrum (400-700 nm) can detect changes as seen by human eye.…”

Section: Advantages and Disadvantages Of The Different Sensing Technimentioning

confidence: 99%

Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Mateo

O’Callaghan

Everard

et al. 2010

Food Research International

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“…The wooden shelves had a neutral pH (7 to 8.3), a high a w , and a low salt content (14 mg/cm 2 ). Examination by infrared spectroscopy of the zones of wood in contact with cheeses versus zones without contact (blank) revealed obvious spectral differences (24). In contrast, spectra of the blanks and cheese zones were similar after cleaning, supporting the efficiency of the cleaning procedure.…”

Section: Wooden Shelves Biofilms and Microbial Ecology Of The Cheesmentioning

confidence: 84%

Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking

Lortal

Licitra²,

Valence

2014

Microbiol Spectr

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Today, wooden shelves are used for the ripening of about 500,000 tons of cheese per year in Europe, including about 350,000 tons in France, such as most of the famous cheeses with the protected designation of origin (PDO), e.g., Comté, Reblochon, Beaufort, Munster, Cantal, and Roquefort. For some PDO cheeses, the use of wooden tools is mandatory. Many cheesemakers believe that wooden tools improve the organoleptic and typical characteristics of their final products. Wood is a natural and sustainable material which has been used for centuries in traditional cheese production in a wide variety of forms (vats, shelves, and packaging). Wood is important in the cheesemaking process, interacting with the milk in vats or with the cheeses placed on shelves for ripening. Wood is viable due to its ability to exchange water but, above all, because it is covered by a rich microbial biofilm. As wood is porous and difficult to clean, the European Commission regularly highlights the question of its safety when in contact with food and calls for deeper scientific investigation. In this review, knowledge about the multiple technological roles of wood in dairy technology is discussed. The crucial role of wood as a reservoir of microbial biodiversity for traditional cheeses is reviewed, along with results of safety assessments. As a conclusion, the numerous questions remaining about this natural inoculating system are discussed.

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Examination of wooden shelves used in the ripening of a raw milk smear cheese by FTIR spectroscopy

Cited by 20 publications

References 19 publications

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking

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