Flavour and texture in soft cheese

Cheeses can be classified schematically according to their moisture content into three major categories: hard, semi-hard and soft cheeses. The higher the moisture content/casein ratio, the softer the casein matrix of cheese. Soft cheeses have a typical taste and aroma due to a surface flora. If the latter is of bacterial origin, they are called bacterial surface-ripened cheeses, such as ‘Munster’, ‘Pont L’eveque’ and ‘Limburger’. However, most soft cheeses are surface mould-ripened cheeses, whose surface is covered with a felt of a white Penicillium, i.e. P. camemberti. Camembert is a typical example of this type of cheese. It originates from Normandy and it was produced only in farms until the end of the 19th century when industrial-type cheese factories appeared. The world production of soft cheeses is much lower than that of hard and semi-hard cheeses. Soft cheeses are mainly produced in France but now also in other countries eager to offer a wider range of aromas and flavours to their consumers.

[1]  R. C. Lindsay,et al.  Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese , 1987 .

[2]  C. Karahadian,et al.  Contribution of penicillium sp. to the flavors of brie and camembert cheese , 1985 .

[3]  J. Dumont,et al.  L'arôme du Camembert : autres composés mineurs mis en évidence , 1976 .

[4]  Chung‐May Wu,et al.  Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus) , 1984 .

[5]  B. Auberger,et al.  Aptitude de l'espèce Penicillium Caseicolum à la production d'enzymes protéolytiques , 1971 .

[6]  C. Karahadian,et al.  Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors , 1985 .

[7]  H. Spinnler,et al.  Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum , 1992, Journal of Dairy Research.

[8]  A. Noomen.  Noordhollandse Meshanger cheese: a model for research on cheese ripening. 2. The ripening of the cheese , 1977 .

[9]  M. Guéguen,et al.  Caractères du système protéolytique de Geotrichum candidum , 1976 .

[10]  M. Rousseau.  Study of the surface flora of traditional Camembert cheese by scanning electron microscopy , 1984 .

[11]  A. Noomen.  Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type) 1. Activity of milk protease , 1978 .

[12]  Y. Shimada,et al.  Cloning and sequencing of two chromosomal lipase genes from Geotrichum candidum. , 1993, Journal of biochemistry.

[13]  J. Richard,et al.  Inventaire de la flore bactrienne dominante des Camemberts fabriqus avec du lait cru , 1983 .

[14]  J. Kinsella,et al.  Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti. , 1973, Journal of agricultural and food chemistry.

[15]  J. Gripon,et al.  The chemistry of flavour and texture generation in cheese , 1982 .

[16]  H. Kallel-Mhiri,et al.  Mechanism of ethyl acetate synthesis by Kluyveromyces fragilis , 1993 .

[17]  L. Vassal,et al.  Relation entre le pH, la composition chimique et la texture des fromages de type Camembert , 1986 .

[18]  David Y. Thomas,et al.  Expression and Characterization of Geotrichum candidum Lipase I Gene , 1995 .

[19]  J. Lenoir,et al.  Les caractères du système lipolytique de l'espèce Penicillium caseicolum. Nature du système , 1976 .

[20]  J. Dumont,et al.  Les substances responsables de l'arôme des fromages à pâte molle , 1974 .

[21]  M. Desmazeaud,et al.  Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. III. Influence des micro-organismes (Streptococcus lactis, Penicillium caseicolum et P. roqueforti) , 1976 .

[22]  W. Engst,et al.  Studies on characterization of Blue cheese flavour , 1982 .

[23]  M. Bensoussan,et al.  Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link , 1994, Journal of Dairy Research.

[24]  A. Noomen.  The role of the surface flora in the softening of cheeses with a low initial pH , 1983 .

[25]  J. Lenoir,et al.  The surface flora and its role in the ripening of cheese , 1984 .

[26]  Henry-Éric Spinnler,et al.  Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum , 1994 .

[27]  D. Mollé,et al.  Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese , 1987, Journal of Dairy Research.

[28]  J. Lenoir,et al.  Les activités biochimiques des Penicillium utilisés en fromagerie , 1987 .

[29]  B. Gibbs,et al.  Purification and characterization of two distinct lipases from Geotrichum candidum. , 1990, Biochimica et biophysica acta.

[30]  J. Ha,et al.  Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids , 1989 .

[31]  J. Dumont,et al.  Etude des composs neutres volatils prsents dans le Camembert , 1974 .

[32]  V. Tariq,et al.  Influence of volatile metabolites from Geotrichum candidum on other fungi , 1991 .

[33]  H. Spinnler,et al.  Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties , 1996 .

[34]  S. Kaminogawa,et al.  Purification and debittering effect of aminopeptidase II from Penicillium caseicolum , 1991 .

[35]  G. Brûlé,et al.  Migration du calcium et des phosphates inorganiques dans les fromages à pâte molle de type Camembert au cours de l'affinage , 1983 .

[36]  J. Lenoir,et al.  Les caractères du système lipolytique de l'espèce Penicillium caseicolum. Purification et propriétes de la lipase majeure , 1976 .

[37]  T. Vernet,et al.  Expression and characterization of Geotrichum candidum lipase I gene. Comparison of specificity profile with lipase II. , 1995, European journal of biochemistry.

[38]  C. Moreau.  Nomenclature des Penicillium utiles à la préparation du Camembert , 1979 .

[39]  J. Lenoir,et al.  Note sur la composition en matières azotées des fromages affinés de Camembert Saint-Paulin et Gruyère de Comté , 1963 .

[40]  P. Trieu-Cuot,et al.  A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis , 1982, Journal of Dairy Research.

[41]  B. Law,et al.  Isolation and characterization of the L-methionine-γ-demethiolase from Brevibacterium linens NCDO 739 , 1989 .

[42]  J. Lenoir,et al.  Contribution à l'étude de la flore levure du fromage de Camembert (II) , 1980 .

[43]  L. Vassal,et al.  Influence des variants AA et FF de la caséine αs1 caprine sur le rendement fromager et les caractéristiques sensorielles des fromages , 1996 .

[44]  J. Gripon,et al.  Production of phenyl ethyl alcohol and its esters during ripening of traditional camembert , 1988 .

[45]  J. Lenoir,et al.  Aptitude de l'espèce Penicillium caseicolum à la production d'enzymes lipolytiques , 1972 .

[46]  K. Hayashi,et al.  Purification and Characterization of Two Aminopeptidases Produced by Brevibacterium linens , 1989 .

[47]  J. Adda,et al.  Production de styrène par Penicillium camemberti Thom , 1989 .

[48]  M. Desmazeaud,et al.  Le point des connaissances sur Brevibacterium linens , 1983 .

[49]  J. Richard,et al.  Catabolism of L-phenylalanine by some microorganisms of cheese origin , 1984, Journal of Dairy Research.

[50]  L. Vassal,et al.  L'amertume des fromages à pâte molle de type Camembert: rôle de la présure et de Penicillium caseicolum, moyens de la contrôler , 1984 .

[51]  J. Lenoir.  LA FLORE MICROBIENNE DU CAMEMBERT ET SON ÉVOLUTION AU COURS DELA MATURATION , 1963 .

[52]  J. Richard,et al.  Evolution de la flore microbienne à la surface des Camemberts fabriqués avec du lait cru , 1984 .

[53]  E. W. Jones,et al.  Three proteolytic systems in the yeast saccharomyces cerevisiae. , 1991, The Journal of biological chemistry.

[54]  Y. Fuke,et al.  The Purification and Characterization of Prolyl Aminopeptidase from Penicillium camemberti , 1993 .