Spatial Moisture Content Distribution During Ripening of Camembert Cheese

Abstract

Listeria monocytogenes is a foodborne pathogen that can survive and grow during ripening of Camembert, a soft cheese. During the ripening phase, the spatial moisture content values continually change, which impacts the growth of L. monocytogenes. Toward this end, distributions and changes of moisture content during ripening of Camembert cheese (108 mm dia., 32 mm height) were measured at six locations in two vertical cross-sections 120° apart. The moisture content values decreased continually during ripening of Camembert cheese. On day 1, the average moisture content was 0.65 (g/g, wet basis), which decreased to 0.38 (g/g, w.b.) on day 35, the last day of ripening. Generally, the moisture content values in the top and bottom regions were lower than in the inside regions. Furthermore, the circumferential surface moisture content values were lower than in the center region. Additionally, the left center had the highest moisture content values during ripening of Camembert cheese. Within each batch for the two 120°-apart cross-sections, the moisture content values were not significantly different (P > 0.05). However, different locations were significantly different (P < 0.05) for a given day of ripening. In addition, the ripening time had a significant effect (P < 0.05) on the moisture content values. The moisture content values measured in this research can form the basis for developing a mathematical model to predict the distribution of moisture content, which when coupled with pH and dynamic predictive growth models, will enable the prediction of survival and growth of L. monocytogenes during ripening of Camembert cheese.