Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert-type cheeses in the process of production, ripening and storage, depending on the combinations of bacterial and mold starter microflora. The objects of the study were the cultures of Penicillium camembеrti and Geotrichum candidum, cheeses with white mold, made according to the type of “Camembert” cheese, produced from cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum. The study of cheeses was carried out in the process of ripening and storage after 15, 30, 60 days from the date of manufacture. It was found that when Penicillium camembеrti and Geotrichum candidum were co-cultivated on Petri dishes, visual assessment showed a symbiotic effect of culture development, which manifests itself in the stimulating effect of yeast-like fungi on the growth of mold fungi compared to the cultivation of each culture separately. Under the conditions of the experiment carried out, the main mold culture influencing the organoleptic characteristics of the cheese was the mold culture of Penicillium camemberti. The combination of mold cultures did not affect the improvement of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter microflora, both mesophilic and thermophilic, has a significant effect on the lactic acid process and flavoring of Camembert-type cheese. The cheeses produced on the basis of mesophilic starter microflora were distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis. At the same time, cheeses produced on the basis of thermophilic fermenting microflora retained quality stability for up to 60 days. Thus, the use of various combinations of starter cultures will make it possible to create a flavor line of cheeses with white mold, depending on consumer preferences with different storage capacity.

Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco

Camembert is a French cheese characterized by a soft paste and a flowery rind. Morocco imports camembert cheese paste as a raw material. Today, Moroccan cheese manufacturers are looking to uncover the secrets associated with making Camembert cheese including the ones facilitating the smooth running of the stages of its manufacture. In Morocco, this type of cheese is scarce, not fully enumerated and no studies have been conducted on it as of yet. This is why we tried to manufacture this type of cheese in the laboratory to valorize it in Morocco due to its growing importance in the international market. The objective of this work is the optimization of the production of soft cheese with a flowery rind such as Camembert, while determining the quantity of microorganisms used for the fermentation of milk. Four types of industrial ferments with pre-established doses were used in addition to rennet. Fifteen cheese samples were made. The physico-chemical parameters checked during the manufacturing tests were fat content, pH and titratable acidity. The results show that the production of cheese requires the use of milk of good microbiological quality as well as the selection of specific ferments depending on the type of cheese to make. The best amount of the ferments used to make Camembert-type cheese during this work is: from 0.6% to 0.8% mesophilic if the viability rate is more than 3.73 x102, 0.3 % to 0.4% thermophilic if the viability rate is more than 3.95 x 103, 1% to 5% yeast if the viability rate is more than 2.60 x 103 , and 2% to 10% mesophilic if the viability rate is more than 3.30 x 103. The most effective dose formula is two doses of Mesophiles for one dose of Thermophile. Or two doses of Penicillium Candidum mold for one dose of Geotrichum Candidum yeast. The microbiological quality of the milk used in this work and the cheese produced during this work is generally acceptable and conforms to Moroccan standards. During each Camembert production, whey quantity was measured. Cheese yield was determined by measuring cheese portions before and after ripening from a known quantity of milk. The sensory properties of dairy products are defined by their appearance, texture and flavor and are ultimately evaluated by tasting panels from the Agronomic and Veterinary Institute of Rabat.

The technology of soft Camembert cheese with the usage of different bacterial preparations

The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100.

Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

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.

Influence of the maturation process on the sheep's milk of Camembert cheese fatty acid profile change

The aim of this research was to study the fatty acid composition of Camembert cheese fat phase. The object of the research was the sheep’s milk Camembert soft cheese. The Camembert soft cheese was made from sheep’s milk pasteurized at 63∘C for 30 minutes before production, using cultures Penicillium camemberti, Geotrichum candidum, as well as Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc mesenteroides ssp. cremoris. The study of the cheese fatty acid composition during maturation was carried out using the gas chromatography method in accordance with the state industry standard of the Russian Federation 32915-2014 ”Milk and dairy products. The determination of fatty acid composition of the fat phase by gas chromatography”. The fatty acids profile in the process of cheese maturation changed significantly. There was an increase in the short chain fatty acids concentration: oil (C4:0) kapron (C6:0), capryl (C8:0). A change in the lauric acid content (C12: 0) and myristic acid (C14: 0) showed a similar trend but with less dynamics. On the 14th day of maturation, the concentration of lauric acid (C12:0) increased by 30%, myristic acid (C14:0) – by 13%. At the beginning of the maturation period, the C18:1n9t isomer consisted about 70% of the total fatty acid trans-isomers. During maturation, the concentration of C18:1n9t decreased by 98%. It was found that, regardless of the maturation period, fatty acids C10: 0, C14: 0, C16: 0, C18: 0, C18: 1 t11 and C18: 1c9 consisted about 73% of the total fatty acids. There was a decrease in the concentration of w-6-polyunsaturated fatty acids with a simultaneous increase in the concentration of w-3 polyunsaturated fatty acids. The results can serve as a basis for comparative analysis development tools and strategies aimed at improving the nutritional characteristics of sheep’s milk cheese.

TECHNOLOGICAL FEATURES OF CAMEMBERT CHEESE MADE FROM COW’S AND GOAT’S MILK

For the production of elite cheeses with mould, the basic raw material is cow’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese. The goat milk cheese clot had a more delicate structure during the formation of the cheese layer and a sharp taste due to the different composition of medium-chain fatty acids. In the process of cheese ripening, changes in a number of physicochemical parameters such as cheese acidity, mass fraction of moisture, and amino acid composition of the protein are observed. On the 7–19th day of ripening, a cheese head gets covered with white mold, the cheese consistency becomes softer, and it starts smelling with a “mushroom” hue. Starting from the 15–22nd day, the cheese is completely covered with white mould and gets a smearing texture under the crust. Cheese made from goat’s milk have a more delicate consistency and structure of the cheese layer than those made from cow’s milk, which is most likely due to biochemical processes that occur when cheese is ripened.

How to Train Your Fungus

ABSTRACT Domestication led to profound changes in human culture. During this period, humans used breeding strategies to select for desirable traits in crops and livestock. These practices led to genetic and phenotypic changes that are trackable through archaeological and genomic records. Bacteria, yeasts, and molds also experienced domestication during the agricultural revolution, but the effects of domestication on microbes are poorly understood in comparison to plants and animals. Bodinaku et al. used experimental evolution to track the phenotypic changes that occur when wild Penicillium molds specialize and adapt to the cheese environment (I. Bodinaku, J. Shaffer, A. B. Connors, J. L. Steenwyk, et al., mBio 10:e02445-19, 2019, https://mbio.asm.org/content/10/5/e02445-19.long). Amazingly, after only eight generations of growth in a laboratory cheese environment, mutants emerged whose traits resembled those of the Brie and Camembert cheese mold Penicillium camemberti. This study demonstrated that the early stages of microbial domestication can occur rapidly and suggested that experimental evolution may be a viable strategy to exploit the metabolic diversity of wild microbes for food fermentation.