Characterization of Chemical and Physical Changes in Camembert Cheese During Ripening

J. E. Schlesser, S. J. Schmidt, R. Speckman

Research output: Contribution to journalArticlepeer-review


Camembert cheese was manufactured by the traditional method. Cheeses were sampled before brining, after brining, and thereafter on a weekly basis for analysis for 50 d. Chemical analysis, water activity, water sorption, water mobility, and rheology were examined. During the first 15 d of ripening, the percentages of total solids, fat, protein, and NaCl, wet basis, increased. The pH of the cheese increased from 4.4 at d 1 to 6.4 by d 50. Casein was hydrolyzed to 56% soluble N. Equilibrium moisture content increased for all samples at each water activity up to d 22. Between d 22 and 50, equilibrium moisture content values remained relatively constant. The initial lowering of water activity during ripening was due to surface evaporation of the water; the solids content increased concomitantly. After d 15, further decrease in water activity was attributed to proteolysis of the casein. Spin-spin relaxation rates showed decreased water mobility as total solids increased. Between d 1 and 15, the force required to deform the sample increased, after which the force decreased.

Original languageEnglish (US)
Pages (from-to)1753-1760
Number of pages8
JournalJournal of Dairy Science
Issue number7
StatePublished - 1992


  • ASN
  • Camembert cheese
  • EMC
  • NMR
  • R
  • R
  • TN
  • a
  • acid-soluble N
  • equilibrium moisture contents
  • nuclear magnetic resonance
  • proteolysis
  • ripening
  • spin-lattice
  • spin-spin
  • total N
  • water activity
  • water activity

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


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