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

Graët, Y. Le; Lepienne, A.; Brulé, G.; Ducruet, P.

doi:10.1051/lait:1983629-63019

Cited by 66 publications

(29 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The alkalinization of the rind was observed from day 0 to day 14 ( Fig. 1) and corresponded to what is generally reported for Camembert-type cheese (11,19,25). The initial rind pH of 4.54 increased to 8.10 at day 14 and remained stable until the end of ripening at day 31.…”

Section: Resultssupporting

confidence: 84%

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

View full text Add to dashboard Cite

The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number. In this study, we developed a real-time quantitative PCR (qPCR) method using TaqMan probes to quantify a mixed fungal community containing the most common dairy yeasts and molds: Penicillium camemberti, Geotrichum candidum, Debaryomyces hansenii, and Kluyveromyces lactis on soft-cheese model curds (SCMC). The qPCR method was optimized and validated on pure cultures and used to evaluate the growth dynamics of a ripening culture containing P. camemberti, G. candidum, and K. lactis on the surface of the SCMC during a 31-day ripening period. The results showed that P. camemberti and G. candidum quickly dominated the ecosystem, while K. lactis remained less abundant. When added to this ecosystem, D. hansenii completely inhibited the growth of K. lactis in addition to reducing the growth of the other fungi. This result was confirmed by the decrease in the mycelium biomass on SCMC. This study compares culture-dependent and qPCR methods to successfully quantify complex fungal microbiota on a model curd simulating Camembert-type cheese.

show abstract

Section: Resultssupporting

confidence: 84%

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…This suggested that proteolysis was more responsible for the changes in texture and meltability of processed cheeses than the Ca equilibrium. The Ca content of processed cheeses was dependent on mineral phosphorus content (Graet and others 1983). During the manufacture of processed cheeses, the added emulsifying salts, mainly citrates and phosphates, might have destroyed the Ca equilibrium in the matrix and caused the formation of a new balance between casein‐bound Ca and the soluble Ca.…”

Section: Resultsmentioning

confidence: 99%

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

Wang

Zhang

Luo

et al. 2011

Journal of Food Science

View full text Add to dashboard Cite

The changes in proteolysis, calcium (Ca) equilibrium, and functional properties of natural Cheddar cheeses during ripening and the resultant processed cheeses were investigated. For natural Cheddar cheeses, the majority of the changes in pH 4.6 soluble nitrogen as a percentage of total nitrogen (pH 4.6 SN/TN) and the soluble Ca content occurred in the first 90 d of ripening, and subsequently, the changes were slight. During ripening, functional properties of natural Cheddar cheeses changed, that is, hardness decreased, meltability was improved, storage modulus at 70 °C (G'T=70) decreased, and the maximum tan delta (TDmax) increased. Both pH 4.6 SN/TN and the soluble Ca were correlated with changes in functional properties of natural Cheddar cheeses during ripening. Kendall's partial correlation analysis indicated that pH 4.6 SN/TN was more significantly correlated with changes in hardness and TDmax. For processed cheeses manufactured from natural Cheddar cheeses with different ripening times, the soluble Ca content did not show significant difference, and the trends of changes in hardness, meltability, G'T=70, and TDmax were similar to those of natural Cheddar cheeses. Kendall's partial correlation analysis suggested that only pH 4.6 SN/TN was significantly correlated with the changes in functional properties of processed cheeses.

show abstract

“…The Gouda‐type cheese samples were taken periodically during ripening and frozen at −20 °C until analysis. The ash content of milk and cheese samples was determined according to Le Graët et al. (1983).…”

Section: Methodsmentioning

confidence: 99%

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

Mankaï

Boulares

Moussa

et al. 2012

Int J of Dairy Tech

View full text Add to dashboard Cite

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda‐type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses‐peptones. Results of different nitrogenous fractions by Kjeldahl method showed enzymatic hydrolysis products of casein whose intensity depended on the maturing stage as well as the refrigeration time. Besides the evident action of the plasmin, original milk protease, on the hydrolysis of casein in soluble fractions, the proteolysis of cheese caseins is also initiated by proteolytic action of the chymosin and extracellular heat‐resistant proteases notably produced by the same psychrotrophic microflora. Lactic acid bacteria starters that constitute the dominant microflora of this type of cheese are also considered as aroma precursors.

show abstract

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

Cited by 66 publications

References 2 publications

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

Contact Info

Product

Resources

About