Impact of salt concentration, ripening temperature and ripening time on CO 2 production of semi-hard cheese with propionic acid fermentation

Acerbi, Filippo; Guillard, Valérie; Aliani, M.; Guillaume, Carole; Gontard, Nathalie

doi:10.1016/j.jfoodeng.2015.12.022

Cited by 7 publications

(5 citation statements)

References 12 publications

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“…Huc et al [58] demonstrated that the presence of salt in semi-hard cheeses induced a delay in the bacterial development, reducing the CO 2 production and decreasing the eye growth. This relation between salt content and CO 2 production was also observed by Acerbi et al [62] and was already highlighted in brined Emmental cheese by Pauchard et al [63]. Pauchard et al (1980) noticed that CO 2 gradients in Emmental wheels were inversely related to the salt gradients (higher CO 2 content in the core and lower at the periphery).…”

Section: Propionic Acid Bacteriasupporting

confidence: 73%

“…Flavor may also be directly or indirectly affected by transport of gaseous components (CO 2 , NH 3 , and O 2 ), leading to quality changes, even after maturation and during storage ( [6,7]). These gaseous components, once dissolved in the cheese paste, diffuse and affect cheese flavor mainly by affecting the cheese pH (NH 3 ), by affecting bacterial metabolism (CO 2 ) [8][9][10] and by inducing oxidative reactions (O 2 ). In addition to product texture and flavor, gas production and transfer occurring in the cheese/packaging system during storage could affect visual aspect of the package leading to package ballooning or collapsing.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Propionic Acid Bacteriasupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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“…The rate and extent of CO 2 production is influenced by factors, such as strains of propionic acid bacteria, ripening temperature, and cheese composition (Daly et al, 2010). Acerbi et al (2016a) determined the rate of production of CO 2 in semi-hard cheese to be ~10 to 15 mmol/kg•d at constant temperature (25°C) and salt-tomoisture ratio (2%, wt/wt). Carbon dioxide solubilizes in the fat and aqueous phases of cheese.…”

Section: Gas Phase (Particularly Carbon Dioxide)mentioning

confidence: 99%

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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“…Temperature also determines the doubling time of microorganisms, typically decreasing by 25% per degree Celsius increase [13]. CO2 is a major product of microbial metabolism and fermentation [14,15]. In rooms with poor ventilation, CO2 can accumulate and elevate levels far above the average outdoor level of 400 ppm [16].…”

Section: A N U S C R I P Tmentioning

confidence: 99%

“…Young cheese goes into the first ripening room (512 ft 2 , 5888 ft 3 ) always on the third day after production started. There could be 15 and 20 batches of bloomy cheese at one time in the ripening rooms. In this creamery the cheese leaves the first ripening room either on a Monday or a Thursday when it is moved into the final ripening room (351 ft 2 , 4351 ft 3 ).…”

Section: A N U S C R I P Tmentioning

confidence: 99%