INRA 782 UMR GMPA, 78850 Thiverval Grignon, France.
J Dairy Sci. 2010 Dec;93(12):5601-12. doi: 10.3168/jds.2010-3373.
Four gas-permeable wrapping films exhibiting different degrees of water permeability (ranging from 1.6 to 500 g/m(2) per d) were tested to study their effect on soft-mold (Camembert-type) cheese-ripening dynamics compared with unwrapped cheeses. Twenty-three-day trials were performed in 2 laboratory-size (18L) respiratory-ripening cells under controlled temperature (6 ± 0.5°C), relative humidity (75 ± 2%), and carbon dioxide content (0.5 to 1%). The films allowed for a high degree of respiratory activity; no limitation in gas permeability was observed. The wide range of water permeability of the films led to considerable differences in cheese water loss (from 0.5 to 12% on d 23, compared with 15% for unwrapped cheeses), which appeared to be a key factor in controlling cheese-ripening progress. A new relationship between 2 important cheese-ripening descriptors (increase of the cheese core pH and increase of the cheese's creamy underrind thickness) was shown in relation to the water permeability of the wrapping film. High water losses (more than 10 to 12% on d 23) also were observed for unwrapped cheeses, leading to Camembert cheeses that were too dry and poorly ripened. On the other hand, low water losses (from 0.5 to 1% on d 23) led to over-ripening in the cheese underrind, which became runny as a result. Finally, water losses from around 3 to 6% on d 23 led to good ripening dynamics and the best cheese quality. This level of water loss appeared to be ideal in terms of cheese-wrapping film design.
四种透气包装膜具有不同程度的透水性（每天每平方米 1.6 至 500 克），与未包装奶酪相比，研究其对软模（卡门培尔奶酪型）奶酪成熟动力学的影响。在 2 个实验室大小（18L）的呼吸成熟细胞中进行了 23 天的试验，温度（6 ± 0.5°C）、相对湿度（75 ± 2%）和二氧化碳含量（0.5 至 1%）得到控制。这些薄膜允许高度的呼吸活动；没有观察到透气性的限制。薄膜的高透水性导致奶酪水分损失差异很大（与未包装奶酪相比，第 23 天损失 0.5%至 12%），这似乎是控制奶酪成熟进程的关键因素。一种新的关系，在包装膜的透水性与 2 个重要的奶酪成熟描述符（奶酪核心 pH 值的增加和奶酪奶油下表皮厚度的增加）之间表现出来。对于未包装的奶酪也观察到高水分损失（第 23 天损失超过 10%至 12%），导致卡门培尔奶酪过于干燥和成熟不良。另一方面，低水分损失（第 23 天损失 0.5%至 1%）导致奶酪下表皮过度成熟，因此变得稀薄。最后，第 23 天损失约 3%至 6%的水分导致良好的成熟动力学和最佳的奶酪质量。这种水分损失水平似乎是奶酪包装膜设计的理想选择。
