Relation entre le pH, la composition chimique et la texture des fromages de type Camembert

Abstract

Influence of pH and other physicochemical parameters (DM, total nitrogen soluble nitrogen, fat, salt, calcium) on Camembert cheese texture was studied by a stepwise regression analysis. pH was the most significant variable and DM the second one. Incubation of young Camembert cheese (2 to 3 days old) in an NH atmosphere stimulates the increase of pH due to Penicillium camemberti without modification of the proteolysis of the curd. Softening of the outer part of the curd confirms the major role of the pH in the softening occurring during Camembert cheese ripening.