Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (19): 4149-4156.doi: 10.3864/j.issn.0578-1752.2013.19.020

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Texture and Rheological Properties of Camembert Cheeses During Ripening

 YU  Hua-Ning-12, WANG  Jia-Yue-3, HANG  Feng-1, LIU  Zhen-Min-1, LI  Yun-Fei-2, GUO  Ben-Heng-1, MEI  Jun-2, XIA  Yong-Jun-1, HOU  Jian-Ping-1   

  1. 1.Bright Dairy & Food Co., Ltd./State Key Laboratory of Dairy Biotechnology, Shanghai 200436
    2. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240
    3.Department of Food Science & Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237
  • Received:2013-03-18 Online:2013-10-01 Published:2013-06-07

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Abstract: 【Objective】 Changes of textural and rheological properties of camembert cheeses were studied during their ripening. 【Method】 Textural properties of different parts of camembert cheeses, including hardness, adhesiveness, springiness, cohesiveness, chewiness and gumminess, were analyzed using Texture Profile Analysis method. Rheological properties including elastic modulus (G’), viscous modulus (G’’) and loss angle (δ), were measured by rheometer and the results were statistically analyzed by SAS software. 【Result】 Water activity and pH of camembert cheeses were significantly affected by ripening time (P＜0.05), but the effect of moisture content was not significant (P＞0.05). During ripening, textural and rheological properties of inner parts of camembert cheeses were significantly different from that of the rind. Hardness, chewiness and gumminess of inner parts decreased with ripening time, but adhesiveness increased. Hardness of the rind increased first but then decreased with ripening time, chewiness and gumminess decreased, but adhesiveness increased. The G’ and G’’ were significantly different among different parts of cheeses (P＜0.05), and the G’ and G’’ of inner parts were bigger than those of the rind. The G’ and G’’ of inner parts increased first but then decreased with ripening time. 【Conclusion】 The textural and rheological properties of camembert cheeses during ripening were mostly correlated with ripening time.

Key words: Camembert cheese , texture , rheological properties , ripening

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