Camembert ripening

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

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. 

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

Park, H. S., Marth, E. H. and Olson, N. F. 1973. Fate of enteropathogenic strains of Escherichia coli during the manufacture and ripening of Camembert cheese. J. Milk Food Technol 36, 532-546. 

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. 

Aside from the distinctively-flavored, washed, surface-ripened cheeses mentioned earlier ( 9, 1, 30), methanethiol has been recognized as a contributor also to the flavor of mature mold surface-ripened cheeses, including Camembert and Brie (31, 32,... 

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.

Volatile fungal metabolites contribute to the organoleptic properties of several other foodstuffs. Surface mould ripened cheeses such as Brie and Camembert are produced using Penicillium camembertii and, more commonly, P. caseicolum. Oct-l-en-3-ol accompanied by smaller amounts of octa-l,5-dien-3-ol and 3-one are major contributors to the aroma. These organisms also have the ability to produce 2-alkanones from fatty acids and these contribute to the odour of the cheese. 2-Methylisoborneol (7.70) and 2-methoxy-3-isopropylpyrazine (7.71) have been detected in mature cultures. An unpleasant earthy flavour encountered in some aged cultures has been attributed to the excessive produetion of 7.71. 

Cryodestabilization of casein limits the commercial feasibility of frozen milk, which may be attractive in certain circumstances. However, cryode-stabilized casein might be commercially viable, especially if applied to milks concentrated by ultrafiltration, which are less stable than normal milk. Cryodestabilized casein may be processed in the usual way. The product is dispersible in water and can be reconstituted as micelles in water at 40°C, The heat stability and rennet coagulability of these micelles are generally similar to those of normal micelles and casein produced by cryodestabilization may be suitable for the production of fast-ripening cheeses, e.g. Mozzarella or Camembert, when the supply of fresh milk is inadequate. As far as we are aware, casein is not produced commercially by cryodestabilization. 

Of the three primary events in cheese ripening, i.e., glycolysis, lipolysis, and proteolysis, proteolysis is usually the rate-limiting one. Glycolysis is normally very rapid and is complete in most varieties within 24 hr therefore, acceleration of glycolysis is not of interest. The modification and catabolism of lactate is either of little or no consequence (e.g., Cheddar or Dutch varieties) or is quite rapid—2-3 weeks (e.g., Swiss types, Camembert)—and consequently its acceleration is not important. Lipolysis is limited in most cheese varieties, exceptions being some Italian varieties, e.g., Romano and... 

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