Methods to control the maturation of soft mould ripened cheese : a thesis submitted in partial fulfilment of the requirements of a Master of Technology (in Food Technology), at Massey University.
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Date
2011
DOI
Open Access Location
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Massey University
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Abstract
Soft mould ripened cheeses such as Camembert, typically have a short shelf life in
comparison to other cheese varieties, therefore restricting the opportunity to exploit
new and developing markets. Preliminary trials were carried out to investigate the
freezing point of Camembert cheese and the rate of freezing and thawing that could
be achieved using the facilities at Massey University; Albany. Using the results from
these trials, a freezing/ thawing protocol and an experimental plan was developed to
increase the shelf life by altering the standard storage and maturation profiles of
Camembert cheese.
Firstly the effect of three storage temperatures and time (for up to four weeks) on
the maturation at +4ºC (for eight weeks) of Camembert cheese was investigated.
Maturation indicators included: extent of moisture loss of wrapped cheese samples;
change in pH of the inside and outside portion of the cheese; change in the release
of proteolytic products; change in the viable yeast and mould cells present on the
surface of the cheese; and change in texture (uniaxial compression and puncture
testing) following storage and throughout maturation. From these results it was
found that storing the cheese samples below the freezing point (between -3 and -
3.5±0.1ºC) had a detrimental effect on the maturation of the cheese. The freezing
process and time killed the cheese microflora, therefore inhibiting the release of
enzymes which promoted the biochemical reactions within the cheese. As a result
the cheese did not follow the same maturation trend as the control sample that was
matured at only +4ºC for eight weeks. Cheese that was stored at below zero, but
above the actual freezing point followed the same maturation trend as the control
sample following storage for up to four weeks, therefore showing the most potential
in controlling the maturation of the Camembert cheese.
The effect of storage at -2ºC on Camembert cheese was then investigated, both
throughout the storage of the cheese (for up to six weeks) followed by maturation at
+4ºC for eight weeks. Maturation indicators included: change in pH of the inside and
outside portion of the cheese; change in the moisture content of the cheese; change
in the release of proteolytic products; change in texture (uniaxial compression and
puncture testing); and Quantitative Descriptive Analysis using a panel of nine
screened and trained panellists. Statistical analysis showed that at the 99% level of
confidence, the storage temperature (and time) had no significant effect on the
ripening of the cheese throughout maturation at +4ºC of the cheese for all
maturation indicators. Therefore, storing Camembert cheese at -2ºC can be used to
control the maturation of Camembert cheese, allowing for longer distribution chain
delivery times.
Description
Keywords
Cheese processing, Soft mould ripened cheese, Camembert cheese