Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

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

doi:10.1016/j.foodchem.2015.07.049

Cited by 19 publications

(26 citation statements)

References 28 publications

(30 reference statements)

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“…However, it should be reminded that most part of water content is lost on the first months of ripening, thereby being reasonable to expect low variations after the first 12 months. In fact, a similar increase in moisture content was previously verified in ripe cheese (Acerbi, Guillard, Guillaume, & Gontard, 2016;Kondyli, Pappa, & Svarnas, 2016). Furthermore, cheeses were maintained in chambers provided with constant RH (75e85%), which also contributed to maintain moisture values in cheese throughout long and extra-long ripening periods.…”

Section: Quality Analysissupporting

confidence: 69%

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Fernandes

Barreira

Barros

et al. 2018

LWT

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a b s t r a c tGoat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical changes are expected, justifying the different properties presented by ripe cheese in comparison to fresh one. Accordingly, proximate composition, salt percentage, saponifiable matter, color parameters, pH and fatty acids were compared in cheese submitted to medium, long and extra-long ripening. The parameters showing significant changes among different ripening periods were effectively identified, highlighting fatty acids as the ones with highest variation. Actually, fatty acids profiles were successfully assayed as a chemical fingerprint of goat milk cheese submitted to different ripening periods. This result raised up the possibility of discriminating goat milk cheese ripening period using a single, fast and reliable chromatographic methodology.

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Section: Quality Analysissupporting

confidence: 69%

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Fernandes

Barreira

Barros

et al. 2018

LWT

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“…CO 2 . The solubility of CO 2 was measured at equilibrium by quantification of the gas dissolved in the sample using chemical titration [4] , [5] . This measurement was done in a set-up where the sample is in a controlled chamber (controlled temperature, relative humidity, CO 2 gas composition).…”

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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“…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%

“…Henry's law has been so far validated for some gases in few foods and beverages: CO 2 in meat [109], O 2 in microbial culture media [110] or O 2 in various organic liquids such as acetone or ethanol [111]. To the best of our knowledge, the only studies reporting validation of Henry's law in cheese products are the ones of Fava and Piergiovanni [109] in Emmental type cheese, Jakobsen et al [103] in semi-hard cheese, Acerbi et al [29] in Maasdam type cheese and Chaix and others (2015) in processed cheese.…”

Section: Basics Of Gas Transfermentioning

confidence: 99%

“…Consequently CO 2 such carbonated and carbamates bound to the product, independent of the partial pressure of CO 2 were also extracted. Acerbi et al [29] also checked the validity of Henry's law for semi-hard cheese. The authors found no disturbances at the beginning of the curve with an offset at zero partial pressure.…”

Section: Figure 5 Solubility Of Co2 In Cheese At Different Temperatures Cheese Type and Composition (When Available)mentioning

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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Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Cited by 19 publications

References 28 publications

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

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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