An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

Acerbi, Filippo; Guillard, Valérie; Guillaume, Carole; Saubanère, Matthieu; Gontard, Nathalie

doi:10.1016/j.foodchem.2015.08.020

Cited by 8 publications

(14 citation statements)

References 23 publications

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“…Carbon dioxide produced in the cheese matrix diffuses within the cheese matrix or escapes from the cheese. The diffusion of CO 2 within the cheese is thought to obey the second law of Fick [Equation [1]; where D is the effective diffusivity coefficient (m 2 /s)], which describes the change in concentration (c) with time (t) at any place (x) as a function of the local concentration gradient for a mono-directional diffusion (Acerbi et al, 2016c).…”

Section: Gas Phase (Particularly Carbon Dioxide)mentioning

confidence: 99%

“…Diffusivity of CO 2 within the cheese matrix is one of the most important factors affecting eye growth in eye-forming cheese types, and it is influenced by cheese composition and structure, and ripening conditions. For example, a higher level of diffusivity of CO 2 has been observed in more aged semi-hard cheeses compared with young cheeses, and this has been attributed to age-related changes in the cheese matrix, such as proteolysis and demineralization of casein (Acerbi et al, 2016c).…”

Section: Gas Phase (Particularly Carbon Dioxide)mentioning

confidence: 99%

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Symposium review: Structure-function relationships in cheese

Lamichhane

Kelly

Sheehan

2018

Journal of Dairy Science

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The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).

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Section: Gas Phase (Particularly Carbon Dioxide)mentioning

confidence: 99%

Section: Gas Phase (Particularly Carbon Dioxide)mentioning

confidence: 99%

Symposium review: Structure-function relationships in cheese

Lamichhane

Kelly

Sheehan

2018

Journal of Dairy Science

View full text Add to dashboard Cite

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“…The diffusion of CO 2 was characterised by (1) imposing a gradient of CO 2 to a piece of material of simple geometry (cylinder or plane sheet), (2) measuring the CO 2 sorption kinetic in the sample and (3) identifying diffusivity values by adjusting a dedicated mathematical model to the experimental kinetic. Two types of kinetic could be obtained: (1) CO 2 space-dependent profile in the cylindrical sample after its slicing and CO 2 quantification in each slice or (2) CO 2 time-dependent profile after CO 2 quantification in each thin slice (one slice corresponding at one time of kinetic) [4] , [6] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

CO2 and O2 solubility and diffusivity data in food products stored in data warehouse structured by ontology

Guillard¹,

Buche²,

Dibie-Barthelemy³

et al. 2016

Data in Brief

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“…Chaix et al [130] reviewed O 2 and CO 2 solubility and diffusivity in solid food matrices, but the authors did not report any value for gas diffusivity in cheese. More recently, CO 2 effective diffusivity in processed cheese and semi-hard cheese was experimentally assessed by Chaix et al [131] and Acerbi et al [132] respectively (Figure 6). These mass diffusion coefficients are extremely useful when used as input parameters in mathematical models for the prediction of gradients of gas formed in different positions of the cheese during processing.…”

Section: Gas Loss To the Atmospherementioning

confidence: 99%

“…The extent of the solubilization of atmospheric gases in cheese depends on thermodynamic factors such as temperature and pressure, biochemical factors of the cheese (for example, pH, chemical composition) and, packaging and storage conditions (headspace to volume ratio), similarly to what described for meat products [26]. The influence of fat, salt and moisture content, cheese age and size, temperature, were investigated in relation to the solubility of CO 2 in semi-hard type cheeses [27][28][29].…”

Section: Atmospheric Gasesmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

Cited by 8 publications

References 23 publications

Symposium review: Structure-function relationships in cheese

Symposium review: Structure-function relationships in cheese

CO2 and O2 solubility and diffusivity data in food products stored in data warehouse structured by ontology

Origine et devenir des gaz dissous dans le fromage

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