Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk

Nejib Guizani, Stefan Kasapis, Zaher H. Al-Attabi, Mohamed H. Al-Ruzeiki

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Camembert cheese was manufactured from pasteurized cow's milk by the traditional method in order to determine changes in the microflora, physicochemical, and biochemical characteristics over a 30-day ripening period. The total bacteria counts were high in cheese throughout ripening, with lactic acid bacteria being the main microbial group both on the surface and the center of the curd. However, the microbial activity was more important on the surface than in the center. Each group of microrganisms showed a typical variation during ripening on the surface and in the center. External heterogeneous microflora containing yeasts, molds and halophilic bacteria induced a higher rate of proteolysis and lipolysis on the surface than in the curd of the cheese at the end of ripening (30 days). Migration of salt from the curd reached equilibration after 23 days of ripening. A fast increase in the pH of the surface was observed and the pH differential was maintained between the surface and the center during the ripening period. Rheological analysis demonstrated the softening of Camembert cheese during ripening due to extensive proteolysis.

Original languageEnglish
Pages (from-to)483-494
Number of pages12
JournalInternational Journal of Food Properties
Volume5
Issue number3
DOIs
Publication statusPublished - Nov 2002

Fingerprint

Camembert cheese
Cheese
Milk
ripening
milk
milk curds
Bacteria
Proteolysis
cheese ripening
proteolysis
Lipolysis
microorganisms
Lactic Acid
Fungi
Salts
Yeasts
bacteria
lipolysis
microbial activity
molds (fungi)

ASJC Scopus subject areas

  • Food Science

Cite this

Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk. / Guizani, Nejib; Kasapis, Stefan; Al-Attabi, Zaher H.; Al-Ruzeiki, Mohamed H.

In: International Journal of Food Properties, Vol. 5, No. 3, 11.2002, p. 483-494.

Research output: Contribution to journalArticle

@article{5f3ddee0ca0d4fe78ab588ed0b6a8278,
title = "Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk",
abstract = "Camembert cheese was manufactured from pasteurized cow's milk by the traditional method in order to determine changes in the microflora, physicochemical, and biochemical characteristics over a 30-day ripening period. The total bacteria counts were high in cheese throughout ripening, with lactic acid bacteria being the main microbial group both on the surface and the center of the curd. However, the microbial activity was more important on the surface than in the center. Each group of microrganisms showed a typical variation during ripening on the surface and in the center. External heterogeneous microflora containing yeasts, molds and halophilic bacteria induced a higher rate of proteolysis and lipolysis on the surface than in the curd of the cheese at the end of ripening (30 days). Migration of salt from the curd reached equilibration after 23 days of ripening. A fast increase in the pH of the surface was observed and the pH differential was maintained between the surface and the center during the ripening period. Rheological analysis demonstrated the softening of Camembert cheese during ripening due to extensive proteolysis.",
author = "Nejib Guizani and Stefan Kasapis and Al-Attabi, {Zaher H.} and Al-Ruzeiki, {Mohamed H.}",
year = "2002",
month = "11",
doi = "10.1081/JFP-120015486",
language = "English",
volume = "5",
pages = "483--494",
journal = "International Journal of Food Properties",
issn = "1094-2912",
publisher = "Taylor and Francis Ltd.",
number = "3",

}

TY - JOUR

T1 - Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk

AU - Guizani, Nejib

AU - Kasapis, Stefan

AU - Al-Attabi, Zaher H.

AU - Al-Ruzeiki, Mohamed H.

PY - 2002/11

Y1 - 2002/11

N2 - Camembert cheese was manufactured from pasteurized cow's milk by the traditional method in order to determine changes in the microflora, physicochemical, and biochemical characteristics over a 30-day ripening period. The total bacteria counts were high in cheese throughout ripening, with lactic acid bacteria being the main microbial group both on the surface and the center of the curd. However, the microbial activity was more important on the surface than in the center. Each group of microrganisms showed a typical variation during ripening on the surface and in the center. External heterogeneous microflora containing yeasts, molds and halophilic bacteria induced a higher rate of proteolysis and lipolysis on the surface than in the curd of the cheese at the end of ripening (30 days). Migration of salt from the curd reached equilibration after 23 days of ripening. A fast increase in the pH of the surface was observed and the pH differential was maintained between the surface and the center during the ripening period. Rheological analysis demonstrated the softening of Camembert cheese during ripening due to extensive proteolysis.

AB - Camembert cheese was manufactured from pasteurized cow's milk by the traditional method in order to determine changes in the microflora, physicochemical, and biochemical characteristics over a 30-day ripening period. The total bacteria counts were high in cheese throughout ripening, with lactic acid bacteria being the main microbial group both on the surface and the center of the curd. However, the microbial activity was more important on the surface than in the center. Each group of microrganisms showed a typical variation during ripening on the surface and in the center. External heterogeneous microflora containing yeasts, molds and halophilic bacteria induced a higher rate of proteolysis and lipolysis on the surface than in the curd of the cheese at the end of ripening (30 days). Migration of salt from the curd reached equilibration after 23 days of ripening. A fast increase in the pH of the surface was observed and the pH differential was maintained between the surface and the center during the ripening period. Rheological analysis demonstrated the softening of Camembert cheese during ripening due to extensive proteolysis.

UR - http://www.scopus.com/inward/record.url?scp=0036844879&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0036844879&partnerID=8YFLogxK

U2 - 10.1081/JFP-120015486

DO - 10.1081/JFP-120015486

M3 - Article

VL - 5

SP - 483

EP - 494

JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

IS - 3

ER -