Camembert soft cheese

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. 

Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined cheeses, and Mexican-style cheeses such as queso bianco fresco. Hard pasteurized cheeses, cream cheese, and cottage cheese can all be safely consumed. 

Acid proteases probably also play a role in the breakdown of cheese proteins by species of Fenicillia used to produce blue cheeses (Roquefort, Stilton, Danish Blue) and soft cheeses (Camembert, Brie, etc.). The curds are inoculated with spore preparations of the appropriate mold. The growing mold then converts the curd into the desired cheese through the action of different enzymes. 

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.

Linton et al. (2008) demonstrated the potential of high pressure (SOOMPa, lOmin) for treatment of raw milk to be nsed in the mannfacture of soft cheeses. High-pressnre treatment significantly rednced the level of L. monocytogenes in raw milk and so allowed production of safer nonthermally processed camembert-type soft cheese. 

At first, UF was used to make soft cheese of the Camembert type. Next, semihard cheese like mozzarella was made and more recently, hard cheeses like Cheddar. In 1981, 105,000 tons of hard cheese was made by this process. Denmark has taken the lead in the production of cheese (primarily feta) by UF in 1981, 92,000 tons (32% of Denmark s total cheese production) was produced by UF. 

Tlie concentration of milk can be applied also for a pre-cheese mixture production, which is then processed into cheese by usual methods in order to obtain both hard and soft cheese. Camembert, Roquefort, Cheddar and ricotta cheese are typical cheeses produced by pre-concentrated milk. Significant advantages are in terms of increase of yield, reduced use of enzymes, reduced volume of milk to handle, little production of whey, improved sanitation and the ability to use continuous processes. 

The application of ultrafiltration membranes, which are currently all of a polymeric nature, is more widespread because it is possible to separate smaller molecules such as sugars from larger molecules such as proteins. The main attraction for ultrafiltering cheese milk is the increased yield that results from the incorporation of whey protein into the cheese. In a traditional process these proteins remain in the waste liquid whey. The waste stream from a membrane unit still contains lactose (milk sugar) and this can be used for alcohol production, as an animal feed or as a feed to an anaerobic digester which will produce methane. The technology is being applied to both hard and soft cheese examples includes Cheddar and Camembert. 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

In hard cheese, 25-35% of the insoluble protein of the curd may be converted into soluble protein. In the soft varieties such as Brie and Camembert over 80 % of the insoluble protein can be converted into the water-soluble compounds of amino acids and peptides. 

As the fat content varies, so does the natural water content of mflk, within certain Umits (87 91%). Soft cottage cheese contains 78% water, while other cheeses can contain less water (52% Camembert, 37-40% Cheddar, Emmental and Roquefort, and 30% Parmesan cheese). 

Urbach (78) recently discussed the formation of volatile flavor compounds in different varieties of cheeses and provided a compilation of important aroma compounds. A recent qualitative assessment by Sable and Cottenceau (79) surveys the significant flavor volatiles that have been identified in soft mold-ripened cheeses, including Camembert, Brie, blue, Gorgonzola, Muenster, and Limburger, among others. Octen-3-ol, 2-phenylethanol, and 2-phenylethyl acetate are character impact... 

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