Carbon dioxide measurement in Swiss-type cheeses by coupling extraction and gas chromatography

Abstract

The microbial production of carbon dioxide (C02) in Swiss-type cheeses is one of the major events during ripening. Ta beller control this formation of eyes, it is necessary ta be able ta evaluate the CO2 in the body of the cheese. In this paper, we propose a method ta liberate the CO2 from the cheese sample dispersed in a citric alkaline solution in a blender and ta quantify the liberated gas, by acidification, by the direct coupling between the extraction and agas chromatography analyser. The proposed method has a linearity between 0 ta 10 mmoll-1 of CO2, a coefficient of variation of 1.20% and a good repeatability.