Abstract
The objectives of this study were to compare physicochemical, rheological and sensory characteristics of Camembert cheeses salted with 4 types of salts (refined salt, baked refined salt, sun-dried salt, and Himalayan rock salt) during 4 weeks ripening period. The pH of Camembert cheese was 7.2 in the sun-dried salt, which was the highest than the other three types of salts. The viable lactic acid bacteria (LAB) counts after 4 weeks ripening of the cheeses with 4 types of salts were 1.4 × 108, 1.6 × 108, 1.3 × 108, and 1.3 × 108 CFU/ml, respectively. The water soluble nitrogen level of the cheese salted with Himalayan rock salt was the highest (109.23 µg/g) among those of all the cheeses at 4 weeks ripening. Organic acids in all the cheeses decreased as the ripening period advanced. Protein hydrolysis proceeded faster refined salted cheese than other salted cheeses after 4 weeks ripening. Octadecanoic acid and hexadecanoic acid (volatile fatty acid) which were detected in the cheeses with refined salt and Himalayan rock salt were lower than those with baked refined salt and sun-dried salt. In terms of textural characteristics there were substantially steep decreases in hardness, gumminess, and chewiness after 4 weeks ripening, while springiness and cohesiveness decreased less in all the Camembert cheeses. With respect to sensory properties, the taste score of the cheese with refined salt were significantly higher than those with baked refined salt, sun-dried salt and Himalayan rock salt. These results suggested that the refined salt should be recommended for Camembert cheese making.
Highlights
The soft and mold-ripened cheeses the most well known in the world is Camembert cheese which is aged by inoculating with Penicillium camembert and Geotrichum candidum
The initial pHs of the 0 week ripened cheeses salted with the four types of salts including refined salt, baked refined salt, sun-dried salts and Himalayan rock salt were 4.93, 4.92, 4.95, and 4.97, respectively, which decreased slightly to 4.85, 4.75, 4.74, and 4.75, respectively during 1st week ripening
The slight difference in pH depending on the types of salt was considered to be due to the difference in the components of refined salts and non-refined salts
Summary
The soft and mold-ripened cheeses the most well known in the world is Camembert cheese which is aged by inoculating with Penicillium camembert and Geotrichum candidum. It is native of the Camembert region of northern France. The cheese is ripened very quickly due to high moisture content and rapid growth of the surface mold [1]. Cheese ripening is usually divided into interior or surface ripened cheese. Surface ripened cheese is divided into smear- and moldripened cheese. Over and above the general interior ripening many cheeses are subject to surface ripening.
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