カマンベールチーズの微生物に関する研究

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書誌事項

タイトル別名
  • Studies on the microorganisms of Camembert cheese
  • カマンベールチーズ ノ ビセイブツ ニ カンスル ケンキュウ 4 カマンベールチーズ ノ ジュクセイ ニ オヨボス ショクエン ノ エイキョウ ニ ツイテ
  • IV. Effect of NaCl on the ripening of Camembert cheese
  • IV. カマンベールチーズの熟成におよぼす食塩の影響について

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抄録

1. The chemical change, especially decomposition of protein was examined on the experimentally produced Camembert cheese whose descriptions were given in the previous report.<br>2. Much pH4.4 soluble-nitrogen (soluble-total-nitrogen, abbreviation: AN) was observed in low NaCl content cheese, and they decreased with the increase of NaCl content in cheeses. Twelve percent T. C. A. soluble-nitrogen (non-protein-nitrogen, abbreviation: NPN) did not show so much variations owing to NaCl content as AN, i. e. similar values were found in both 0, 2 and 3% of NaCl content. Tyrosine content had the similar tendency as AN.<br>3. There were some different distribution patterns of nitrogen compounds which were caused by the variations of mould and microflora depending on the parts of cheeses. That is, in the case of low NaCl content cheese, more AN was observed on the surface layer than on the inside. This difference diminished as NaCl content increased in cheese Regarding NPN content, there was a little difference between on the surface and on the inside. Although tyrosine content showed the significant variations in every NaCl content cheese, there was little difference between the surface layer and the inside of every NaCl content cheese excluding that of 0%.<br>4. In comparison with the results on the changes of microflora and pattern of nitrogen compounds, it is inferred that the decomposing process of protein in Camembert cheese is as follows; cheese protein is decomposed to AN by the action of mould mainly, then proteolysis of lactic acid bacteria acts additionally, and then it leads to decompose smaller molecular nitrogen compounds.<br>In the present experiment, it was indicated that the more cheese contained streptococci, Str. lactis and Str. cremoris originated lactic starter, the more small molecular nitrogen compounds were produced.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 42 (6), 276-280, 1971

    公益社団法人 日本畜産学会

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