Characterization of Chemical and Physical Changes in Camembert Cheese During Ripening

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. Quilibrium 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.