Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

The Journal of Dairy Research
M N Leclercq-PerlatG Corrieu

Abstract

A holistic approach of a mould cheese ripening is presented. The objective was to establish relationships between the different microbiological and biochemical changes during cheese ripening. Model cheeses were prepared from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two cheese-making trials with efficient control of environmental parameters were carried out and showed similar ripening characteristics. K. lactis grew rapidly between days 1 and 6 (generation time around 48 h). G. candidum grew exponentially between days 4 and 10 (generation time around 4.6 d). Brevi. linens also grew exponentially but after day 6 when Pen. camemberti mycelium began developing and the pH of the rind was close to 7. Its exponential growth presented 3 phases in relation to carbon and nitrogen substrate availability. Concentrations of Pen. camemberti mycelium were not followed by viable cell count but they were evaluated visually. The viable microorganism concentrations were well correlated with the carbon substrate concentrations in the core and in the rind. The lactose concentrations were negligible after 10 d ripening, and changes in lactat...Continue Reading

Citations

Jan 17, 2012·Applied and Environmental Microbiology·Marie-Hélène LessardSteve Labrie
Dec 3, 2004·Applied and Environmental Microbiology·Felix AmaritaPascal Bonnarme
Sep 29, 2015·Current Biology : CB·Jeanne RoparsTatiana Giraud
Dec 23, 2015·Journal of the Science of Food and Agriculture·Priscila JudacewskiAlessandro Nogueira
Jan 18, 2020·The Journal of Dairy Research·Miguel Jurado, Carlos Javier Vicente
May 28, 2020·Frontiers in Microbiology·Vincent PerkinsSteve Labrie
Jul 15, 2005·Journal of Food Protection·Tuğrul M Masatcioğlu, Yahya K Avşar

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