Picque D, Leclercq-Perlat M-N, Corrieu G
Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, F 78 850 Thiverval Grignon, France.
J Dairy Sci. 2006 Aug;89(8):3250-9. doi: 10.3168/jds.S0022-0302(06)72600-5.
Respiratory activity, weight loss, and appearance of Camembert-type cheeses were studied during chamber ripening in relation to atmospheric composition. Cheese ripening was carried out in chambers under continuously renewed, periodically renewed, or nonrenewed gaseous atmospheres or under a CO(2) concentration kept constant at either 2 or 6% throughout the chamber-ripening process. It was found that overall atmospheric composition, and especially CO(2) concentration, of the ripening chamber affected respiratory activity. When CO(2) was maintained at either 2 or 6%, O(2) consumption and CO(2) production (and their kinetics) were higher compared with ripening trials carried out without regulating CO(2) concentration over time. Global weight loss was maximal under continuously renewed atmospheric conditions. In this case, the airflow increased exchanges between cheeses and the atmosphere. The ratio between water evaporation and CO(2) release also depended on atmospheric composition, especially CO(2) concentration. The thickening of the creamy underrind increased more quickly when CO(2) was present in the chamber from the beginning of the ripening process. However, CO(2) concentrations higher than 2% negatively influenced the appearance of the cheeses.
在实验室成熟过程中，研究了卡门贝干酪型奶酪的呼吸活动、失重情况及外观与大气成分之间的关系。奶酪在连续更新、定期更新或不更新的气体氛围中进行成熟，或者在整个实验室成熟过程中二氧化碳浓度保持在2%或6%的恒定水平下进行成熟。结果发现，成熟室的整体大气成分，尤其是二氧化碳浓度，会影响呼吸活动。当二氧化碳浓度保持在2%或6%时，与未随时间调节二氧化碳浓度的成熟试验相比，氧气消耗量和二氧化碳产生量（及其动力学）更高。在持续更新的大气条件下，总失重最大。在这种情况下，气流增加了奶酪与大气之间的交换。水分蒸发与二氧化碳释放的比例也取决于大气成分，尤其是二氧化碳浓度。从成熟过程开始，当室内存在二氧化碳时，奶油状奶酪皮的增厚速度更快。然而，高于2%的二氧化碳浓度会对奶酪的外观产生负面影响。
