Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

• Published in: Journal of dairy science 2010-12, Vol.93 (12), p.5601-5612
• Main Authors: Picque, D., Leclercq-Perlat, M.N., Guillemin, H., Perret, B., Cattenoz, T., Provost, J.J., Corrieu, G.
• Format: Article
• Language: English
• Subjects: Animal productions; Animals; Biological and medical sciences; Camembert cheese; Cheese - analysis; cheese rind; cheese ripening; consistency; films (materials); Food Handling - methods; Food industries; food processing quality; Food Technology; Fundamental and applied biological sciences. Psychology; Gases; Life Sciences; Milk and cheese industries. Ice creams; over-ripening; Permeability; ripening under wrapping; surface mold-ripened cheese; Terrestrial animal productions; Vertebrates; Water; water content; water losses; water vapor permeability; wrapping film
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2010-3373

Four gas-permeable wrapping films exhibiting different degrees of water permeability (ranging from 1.6 to 500g/m2 per d) were tested to study their effect on soft-mold (Camembert-type) cheese-ripening dynamics compared with unwrapped cheeses. Twenty-three-day trials were performed in 2 laboratory-size (18L) respiratory-ripening cells under controlled temperature (6±0.5°C), relative humidity (75±2%), and carbon dioxide content (0.5 to 1%). The films allowed for a high degree of respiratory activity; no limitation in gas permeability was observed. The wide range of water permeability of the films led to considerable differences in cheese water loss (from 0.5 to 12% on d 23, compared with 15% for unwrapped cheeses), which appeared to be a key factor in controlling cheese-ripening progress. A new relationship between 2 important cheese-ripening descriptors (increase of the cheese core pH and increase of the cheese's creamy underrind thickness) was shown in relation to the water permeability of the wrapping film. High water losses (more than 10 to 12% on d 23) also were observed for unwrapped cheeses, leading to Camembert cheeses that were too dry and poorly ripened. On the other hand, low water losses (from 0.5 to 1% on d 23) led to over-ripening in the cheese underrind, which became runny as a result. Finally, water losses from around 3 to 6% on d 23 led to good ripening dynamics and the best cheese quality. This level of water loss appeared to be ideal in terms of cheese-wrapping film design.