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Limited ripening of low-fat UF-cheese due to CaPO4 barrier?

CaPO4 UF

L’affinage limité des fromages maigres produits par UF s’expliquerait-il par la présence d’une barrière de phosphate de calcium?

  • Original Article
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Dairy Science & Technology

Abstract

The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be slow in comparison to that of cheese manufactured by a traditional process. Moreover, in the UF-cheeses investigated in this study, which were produced using Penicillium camemberti as the surface flora, several surface defects were observed: the texture was ‘carton’ like and the rind frequently detached from the cheese. To gain a fuller understanding of the development of these surface defects in UF-cheeses, the migration of different minerals and ions, and the study of the rind microstructure by scanning electron microscopy and X-ray mapping were performed. The results suggest that the slower diffusion of lactate, possibly due to the mineral layer at the surface of cheeses, acting as a barrier to its diffusion, may have caused an alteration in the metabolism and growth of the surface mould and may explain the surface defects of these UF-cheeses.

Abstract

(UF) Penicillium camemberti UF UF X UF

Résumé

Les fromages à pâte molle industriels produits par ultrafiltration (UF) à partir d’un pré-fromage liquide présentent un affinage retardé par rapport à des fromages produits à l’aide d’un procédé traditionnel. De plus, des fromages UF modèles produits avec seulement Penicillium camemberti comme flore de surface montrent une texture de carton et la croûte se détache souvent du fromage. La caractérisation des migrations des minéraux et des ions et l’étude de la microstructure de la croûte de ces fromages modèles par microscopie électronique à balayage et micro-analyse X ont été réalisées afin de comprendre l’origine de ces défauts. La diffusion retardée du lactate, peut-être due à la présence d’une couche minérale à la surface des fromages, pourrait être à l’origine de changements de métabolisme et de la croissance de la moisissure et pourrait expliquer la moindre qualité des fromages.

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Authors and Affiliations

  1. Teagasc, Moorepark Food Research Centre, Fermoy, Co Cork, Ireland

    John A. Hannon

  2. INRA, UMR1253 Science et Technologie du Lait et de l’OEuf, F-35042, Rennes, France

    Sylvie Lortal & Marie-Hélène Famelart

  3. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l’Œuf, F-35042, Rennes, France

    Sylvie Lortal & Marie-Hélène Famelart

  4. INRA, UR638 Génie des Procédés et Technologie Alimentaires, 369 rue Jules Guesde, BP 20039, F-59651, Villeneuve d’Ascq, France

    Jean-Pierre Tissier

Authors
  1. John A. Hannon
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  2. Sylvie Lortal
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  3. Jean-Pierre Tissier
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  4. Marie-Hélène Famelart
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Correspondence to John A. Hannon.

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Hannon, J.A., Lortal, S., Tissier, JP. et al. Limited ripening of low-fat UF-cheese due to CaPO4 barrier?. Dairy Sci. Technol. 89, 555–568 (2009). https://doi.org/10.1051/dst/2009035

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  • DOI: https://doi.org/10.1051/dst/2009035

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