Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée

Abstract

Brie-type cheeses were stored at 7 °C under controlled atmosphere (CA) of oxygen (0, 5, 10 or 25%), CO2 (0,5, 10, 25 or 50%) and nitrogen (30 to 70%). The effect of CA on the evolution of pH, proteolytic activity and texture of the cheeses was studied. A decrease of lactic acid concentration occurred under aerobic conditions, which was accompanied by a rise in pH. There was no significant effect of O2 concentration on the evolution of pH, in the 5 to 20% O2 range. There was a drop in specific proteolytic activity (SPA) in the rind during storage. The SPA remained higher in control samples as compared to those under 25 or 50% CO2. Control cheeses had higher weight losses during storage than those stored under CA, and this was accompanied by an increased firmness of the rind. Storage in CA with 50% CO2 generated cheese rinds having less firmness than those stored at 25% CO2. On the other hand, curds stored at 50% CO2 were harder that those treated with 10 or 25% CO2, which is probably related to the lower pH.