Camembert cheese

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]. 

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). 

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... 

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. 

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... 

Frank, J. F., Marth, E. H. and Olson, N. F. 1977. Survival of enteropathogenic and nonpathogenic Escherichia coli during the manufacture of Camembert cheese. J. Food Prot. 40, 835-842. 

Lenoir, J. 1963. The development of microflora during the ripening of Camembert cheese. Lait 48 262-270. (French)... 

Rash, K. E. and Kosikowski, F. V. 1982. Influence of lactic acid starter bacteria on enteropathogenic Escherichia coli in ultrafiltration prepared Camembert cheese. J. Dairy Sci. 65, 537-543. 

Camembert cheese HC104 and CH2C12 addition, 66 homogenization. NaOH addition, dilution, 0.45-/xm filtration. 

Boutrou, R., Gaucheron, F., Piot, M., Michel, F., Maubois, J.L., Leonil, J. 1999. Changes in the composition of juice expressed from Camembert cheese during ripening. Lait 79, 503-513. 

Lesage, L., Voilley, A., Lorient, D., Bezard, J. 1993 Sodium chloride and magnesium chloride affected by ripening of Camembert cheese. J. Food Sci. 58, 1303-1307. 

Korycka-Dahl, M., Vassal, L., Ribadeau Dumas, B., Mocquot, G. 1983. Studies on lipid oxidation during ripening of Camembert cheese and its impact on cheese flavor. Sci. Alim. 3, 79-90. 

Penicillium camemberti is the principal agent in the ripening of Camembert cheese. It possesses ellipsoidal bluish-green conidia 4.5 to 5.5 1 in diameter. 

Kubickova, J., Grosch, W. (1997) Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 7, 65-70... 

Experimental cheeses. Experimental French Camembert cheeses (45 % fat dry basis) were manufactured at the Lyc6e Agricole de Saint L6 Thdre (Saint L6, France) as described in (11). A Camembert cheese ripened for 30-days was used for the identification of taste fi ctions. Camembert cheeses were taken 9, 16, 21, 28, 35 and 42 days after manufacture to study the evolution of taste... 

Figure 2. Evolution of the matrix effect on sourness, bitterness and saltiness during ripening of a 30 dqys ripening camembert cheese.

Figure 3. Example of peptide evolution during ripening in the under-rind of Camembert cheese. O.D. optical density a.u. absorbency unit.

For aroma as for taste analysis, the approach was first to compile a sensory profile by fiequency of citation. The 3 soft cheeses used (Brie and Camembert made with pasteurized milk, respectively BP and CP, and Camembert made with raw milk, CU) could be described by the same main descriptors sulfiiry, buttery, mushroomy, salty and sour but some differences in frequency citation were observed, in particular for the sulfury note which was higher in the 2 Camembert cheeses. 

Figure 4, Release of amino-acids from soft cheeses during mastication examples with Camembert cheese made with raw milk.

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