Studies on Camembert Cheese Manufacture Using Yeast Flora (5)

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  • Kawai Tsunehiko
    Nara University of Education Nara Prefectural Agricultural Junior College
  • Ueda Chikako
    Biological Laboratory, Nara University of Education
  • Nakazawa Yuji
    Laboratory of Food Science and Technology, Course of Human and Cultural Research, Graduate School of Home Economics, Kyoritsu Women's University

Bibliographic Information

Other Title
  • 酵母添加スターターを用いるカマンベールチーズ製造に関する研究（第5報）
  • 酵母添加スターターを用いるカマンベールチーズ製造に関する研究(第5報)チーズおよび生乳中のGeotrichum candidumの形態学的特徴と芳香生成
  • コウボ テンカ スターター オ モチイル カマンベール チーズ セイゾウ ニカ
  • ─チーズおよび生乳中の<i>Geotrichum candidum</i>の形態学的特徴と芳香生成─
  • —Morphological Properties and Formation of Aromatic Compounds of <i>Geotrichum candidum</i> Isolated from Raw Milk and Cheese—

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Description

1.　Nine strains of Geotrichum candidum were isolated from Camembert, Brie, Coulommiers, and Chaource cheeses produced in Normandy, Ile-de-France and Bourgogne, France and in Japan and from raw milk in Japan.<br/>　The studies on morphological properties and cultural characteristics of the strains (Ga, Gb, Go, Gd, Gh, Gi, Gk, and Gy) and a strain commercially available in Germany (Geo) cultivated in different solid or liquid media allowed them to be classified into three types.<br/>2.　Morphological properties of the strains on potato-dextrose agar plate enabled to divide them into three groups. The strains Geo, Gh, Gi and Go formed white cream-colored colonies of thalli more or less felting, lower sporulating, making more principal mycelia than the type 3 strain cultivated in liquid medium, having a form with ‘long hairs’ on thalli (Type 1). The strains Ga, Gb, Gd and Gy were intermediary strains of type 1 and type 3 (Type 2). The strain Gk formed perfectly white colonies of thalli (yeast-like colonies with production of a plentiful blastconidia or arthroconidia), giving a few mycelia with ‘short hairs’ on thalli. (Type 3).<br/>　Futhermore, we observed the strain Gd with scanning electron microscope and CRYO unit.<br/>3.　A comparison between the chromatograms of Gas-Chromatography-Mass-Spectrometry of the strains Geo, Gd, Gi and Gy showed that the producs of aromatic ingredients were almost the same. It was suggested that these four strains had a similar metabolisum. Identified volatile compounds produced by strain Gd were Acetaldehyde, Ethanol, Ethyl acetate, 2-Methylpropanol, Ethyl propanoate, 3-Methylbutanol, 2-Methyl-butanol, Phenylacetaldehyde and Phenylethylalcohol in GYP medium. Besides, Ethyl 2-methylpropanoate, Ethyl butanoate, Ethyl 2-methylbutanoate, Ethyl 3-methylbutanoate, 3-Methylbutyl acetate, Ethyl angelate, Ethyl tiglate and Ethyl 3-hydroxy-3-methyl butanoate were identified from strain Gk in GYP medium.<br/>4.　The result of Gas-Chromatography-Mass-Spectrometry analyses also showed that the aromatic substance of strain Gk was almost the same as an authentic sample of aroma of apple.<br/>5.　Using these strains Gd, Gi, and Gk as yeast starter, the domestic and farmhouse Camembert cheese was produced. Strains Gd and Gk inoculated inoculum size (105 cells/ml), strain Gi inoculated inoculum size (104 cells/ml). As the results, it was proved that the strain Gd gave better qualities on the flavour, the taste and the texture than those of the strains Gi and Gk. The strain Gd described in this study might be useful for both large-scale and small-scale production of Camembert cheese.

Journal

  • Milk Science

    Milk Science 47 (2), 91-100, 1998

    Japanese Dairy Science Association

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