Camembert

Gouda, Havarti, Provolone trace-19 Camembert, Cheddar, Edam... 

In soft cheeses, such as Brie, Camembert, and Limburger, the following sulfur compounds were implicated 3-(methylthio)propanol, MT, DMS, DMDS, DMTS, dimethyl tetrasulfide, methyl ethyl disulfide, diethyl disulfide, 2,4-dithiapentane, 3-methylthio-2,4-dithiapentane, methional, 2,4,5-trithiahex-ane, 1,1-fe-methylmercaptodisulfide, methyl thioacetate (=methanethiol acetate), benzothiazole, methylthiobenzothiazole, methyl ethyl sulfonate, methyl methane thiosulfonate, thiophene 2-aldehyde, and H2S.34 Many of these were only present in small amounts Limburger cheese was notable for 13.2% of DMDS, 0.5% of methyl thioacetate, and 0.8% of DMTS. 

Clearly warrants absolute prohibition (e.g, English Stilton, blue, Camembert, Cheddar). cUp to 56 g (2 oz) daily is acceptable. 

Now think abont the French. By the standards of American nntritional orthodoxy the diet of the French leaves a good deal to be desired. The French consume butter, cream sauces, sausages, duck confit, foie gras, brie, camembert and 300-plus other cheeses, and rich pastries pretty mnch as they please. In fact, the French consume considerably more satnrated animal fat than do Americans but they live just as long. Beyond that, they wash it down with wine. They seem to do so without worrying much about it at all they view food as a genuine source of pleasure. The French obsess less abont food than Americans they enjoy it more. 

In the case of boiled beef the results of AEDA were compared with those of AECA. Table 16.4 indicates that they agreed except in three cases. The odour potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional were more than one dilution step higher in AECA than in AEDA [56]. Most likely, portions of these odorants had been lost during concentration of the extract for AEDA. AECA was also used in studies on the aroma of pepper [55], coffee [57] and Camembert cheese [58]. 

Other dairy products are also important sources of vitamin A (Appendix 6A). Whipping cream (39% fat) contains about 565 pg retinol and 265 fig carotene per 100 g. The level of vitamin A in cheese varies with the fat content (Appendix 6A). Camembert (23.7% fat) contains 230 pg retinol and 315 pg carotene per 100 g, while Cheddar (34.4% fat) contains 325 pg retinol and 225 pg carotene per 100 g. Whole-milk yogurt (3% fat unflavoured) contains roughly 28 pg retinol and 21 pg carotene per 100 g while the corresponding values for ice-cream (9.8% fat) are 115 and 195 pg per 100 g, respectively. 

Thiamin levels in milk products (Appendix 6A) are generally 0.02-0.05 mg per 100 g. As a result of the growth of the Penicillium mould, the rind of Brie and Camembert cheese is relatively rich in thiamin (0.5 and 0.4 mg per 100 g, respectively). 

In general, dairy products are not major sources of B6 in the diet. Concentrations in cheeses and related products vary from about 0.04 (fromage frais, cream cheese) to 0.22 (Camembert) mg per 100 g (Appendix 6A). Whole-milk yogurt contains roughly 0.1 mg per lOOg and the concentration in skim-milk powder is c. 0.6 mg per 100 g. 

Coagulant. Most of the coagulant is lost in the whey but some is retained in the curd. Approximately 6% of added chymosin is normally retained in Cheddar and similar varieties, including Dutch types the amount of rennet retained increases as the pH at whey drainage is reduced. As much as 20% of added chymosin is retained in high-moisture, low-pH cheese, e.g. Camembert. Only about 3% of microbial rennet substitutes is retained in the curd and the level retained is independent of pH. 

Figure 10.17 Schematic representation of the gradients of calcium, phosphate, lactic acid, pH and ammonia in ripening of Camembert cheese.

Proteolysis of casein begins with the addition of rennet to the milk and the formation of a coagulum. Calf rennet is actually 80% chymosin and 20% bovine pepsin A (Grappin et al 1985). Rennet can remain active in Cheddar and Camembert cheeses for up to three months, but... 

LeGraet, Y., Lepienne, A., Brul6, G. and Ducruet, P. 1983. Migration du calcium et des phosphates inorganiques dans les fromages a p te molle de type Camembert au cours de l affinage. Le Lait 63, 317-332. 

Trieu-Cuot, P. and Gripon, J. C. 1982. A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J. Dairy Res. 49, 501-510. 

Micrococci comprise approximately 78% of the nonlactic bacteria in raw milk Cheddar cheese (Alford and Frazier 1950). The proteolytic system of Micrococcus freudenreichii functions optimally at 30 °C and at a pH near neutrality (Baribo and Foster 1952). An analysis of pro-teinases present in 1-year-old Cheddar cheese indicates that micrococci may contribute to proteolytic activity (Marth 1963). Proteolytic micrococci also contribute to the ripening of surface-ripened cheeses such as brick and Camembert (Lenoir 1963 Langhus et al. 1945). Micrococcal proteases probably contribute to development of ripened cheese flavor when ripening temperatures are above 10°C (Moreno and Kosikowski 1973). This effect results from degradation of /3-casein. 

In 1971 and again in 1983, illness was caused by enteropathogenic strains of E. coli present in imported (from France) Camembert cheese (Kornacki and Marth 1982B). The first of these outbreaks prompted a... 

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