MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK

Figures & data

Table 1. Main Microbial Groups During Ripening of Camembert Cheese

		Cheese Ripening Time (Days)
Type of Flora (log cfu·g^−1)		1	6	11	17	23	30
Total flora	S	7.72±0.33	7.77±0.76	7.86±0.17	7.94±0.38	7.93±0.27	7.91±0.19
	C	7.70±0.82	7.68±0.63	7.66±0.91	7.63±0.52	7.67±0.46	7.57±0.28
Lactic mesophilic flora	S	7.61±1.03	7.71±1.24	7.72±0.95	7.69±0.79	7.63±0.85	7.43±0.28
	C	7.61±0.87	7.34±1.13	7.08±1.32	7.00±1.19	7.04±0.89	7.28±0.88
Halotolerant flora	S	4.80±0.46	4.96±0.72	5.34±0.63	5.56±1.01	7.04±0.94	7.18±1.15
	C	4.47±0.29	4.74±0.76	4.54±1.12	4.52±1.31	4.57±1.64	4.51±1.23
Coliforms	S	3.56±1.04	3.56±1.16	3.40±0.99	3.45±1.65	3.53±1.93	3.49±1.27
	C	3.58±0.93	3.18±1.42	3.08±1.15	3.15±0.95	2.99±1.74	3.18±1.33
Enterobacteria	S	3.14±1.03	3.00±1.06	2.98±1.54	2.94±1.60	2.88±1.09	2.79±1.24
	C	2.61±1.56	2.38±1.27	2.28±1.92	2.11±1.85	1.96±1.25	1.84±1.86
Yeasts and molds	S	4.67±1.52	5.96±1.75	5.95±2.02	5.92±1.78	5.85±2.36	5.85±2.16
	C	4.51±0.98	4.63±1.05	4.76±1.60	4.61±1.45	4.53±1.94	4.54±1.43

S – Surface, C – Center.

Table 2. Development of Main Physico-chemical Characteristics in the Surface (S) and Center (C) During Ripening of Camembert Cheese

		Cheese Ripening Time (Days)
Physico-chemical Parameters		1	6	11	17	23	30
pH	S	4.81±0.09	4.89±0.12	5.37±0.13	5.96±0.13	6.22±0.13	6.38±0.11
	C	4.76±0.10	4.82±0.10	5.04±0.12	5.20±0.15	5.20±0.15	5.60±0.14
Total solids^1	S	47.20±1.08	49.36±1.24	50.62±1.38	51.28±1.65	52.63±1.58	53.80±1.72
	C	47.13±1.23	47.98±1.01	48.72±1.24	49.51±1.41	51.49±1.33	51.92±1.51
Total nitrogen^1	S	2.93±0.06	3.01±0.08	3.12±0.08	3.48±0.10	3.76±0.07	4.08±0.08
	C	2.93±0.07	2.95±0.09	3.08±0.09	3.27±0.12	3.71±0.09	3.89±0.11
Soluble nitrogen^1	S	0.18±0.12	0.29±0.09	0.41±0.12	0.61±0.25	0.93±0.23	1.05±0.07
	C	0.21±0.14	0.21±0.18	0.32±0.14	0.56±0.16	0.79±0.19	0.88±0.05
Degree of proteolysis^2	S	6.14±1.41	9.63±1.05	13.14±2.72	17.53±1.90	24.74±2.36	25.92±2.05
	C	7.16±1.80	7.12±1.40	10.39±1.95	13.70±1.58	21.29±1.89	22.62±1.86
NaCl^1	S	0.41±0.28	4.22±0.46	2.35±0.38	2.19±0.35	2.28±0.45	2.26±0.57
	C	0.22±0.13	0.71±0.29	1.47±0.70	2.08±0.46	2.24±0.50	2.33±0.34
Fat^3	S	48.15±1.15	48.03±1.30	47.92±1.08	47.83±1.31	47.27±1.09	47.16±1.12
	C	48.15±0.98	48.12±1.42	47.86±1.17	47.75±1.19	47.07±1.35	47.10±1.27
Total free fatty acids^4	S	8.79±0.32	8.82±0.37	14.65±0.61	22.39±0.53	25.90±0.60	27.69±0.61
	C	8.75±0.26	8.80±0.31	13.12±0.48	17.25±0.45	18.48±0.55	19.51±0.51

¹In g/100 g of cheese.

²In g/100 g of soluble nitrogen/100 g of total nitrogen.

³In g/100 g of solids.

⁴In meq/100 g of fat.

Figure 1. Mechanical spectra of Camembert cheese at day 1 [G′ (▪); G′′ (•); η* (▴)] and day 30 [G′ (□); G″ (○); η* (▵)] of the ripening period obtained at 23°C (strain: 0.1%).

Figure 2. Strain sweeps of Camembert cheese at day 1 [G′ (▪); G′′ (•)] and day 30 [G′ (□); G′′ (○)] of the ripening period obtained at 23°C (frequency: 1 rad s⁻¹).