• Journal of Dairy Science and Biotechnology
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• v.40 no.4
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• pp.163-172
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• 2022

Although the USA, Canada, and several EU countries allow raw milk cheese to be aged more than 60 days, these countries have strict standards for its aging conditions, such as temperature. Many developed countries have employed standards of identity which effectively prevent the manufacture and sale, of cheese made from unpasteurized milk (i.e., raw milk) in interstate commerce, unless such cheese has been aged for a minimum of 60 days. The microbiological safety of raw milk Camembert cheese, aged for more than 60 days, was evaluated using spiking experiments. We spiked Listeria monocytogenes into raw milk with different inoculation levels (high, medium and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). The number of cells was determined every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese. There were no significant differences in pH and water activity (aW) between the uninoculated cheese and the cheese samples in which Listeria monocytogenes was inoculated (p<0.05). The pH and aW of the Camembert cheese decreased throughout the storage period. In conclusion, the pathogenic bacteria used in this study did not affect the pH and aW of the Camembert cheese samples.

• Journal of Dairy Science and Biotechnology
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• v.40 no.4
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• pp.151-162
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• 2022

Although many developed countries (USA, Canada, and several EU countries) allow raw milk cheese to be aged more than 60 days, these countries have strict standards for the aging conditions, such as temperature, of raw milk cheese. Spiking experiments were conducted with Camembert cheese made from raw milk, to assess the microbiological safety of raw milk cheese aged for more than 60 days. We spiked Escherichia coli O157:H7 into raw milk with different inoculation levels (high, medium, and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). There were no significant differences in pH and water activity (aW) between uninoculated cheese and cheese samples inoculated with E. coli O157:H7 (p<0.05). The pH and aWof the Camembert cheese decreased throughout the storage period. In conclusion, E. coli O157:H7 did not affect the pH and aW of the cheese samples. Cell counts were conducted every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.337-342
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• 1990

The changes in cheese casein components and the resultant palatability of the cheese were studied. Camember cheese was made with P. caseicolum and mixed lactic cultures and ripened for 45days. The pH value increased rapidly during ripening Water soluble, pH 4.6-soluble and non protein nitrogenous compounds were all increased during ripening. The electrophoretic patterns of pH 4.6-insoluble casein showed that the caseins were seperated into 4 bands after 10 days,12 bands after 45 days of ripening, ${\alpha}_{s1}-casein$ was completely degraded after 17 days of ripening and a targe percentage of ${\beta}-casein$ was broken down after 45 days of ripening. On gel filtration, pH 4.6-soluble casein fragments ripened for 10 days,24 days and 31 days were fractionated into 3,4 and 5 fractions respectively The sensory evaluation of Camembert cheese showed that cheese ripened for 31 days had the best palatability.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.64-77
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• 2018

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.179-200
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• 1989

Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.

• 한국유가공학회:학술대회논문집
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• 2005.10a
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• pp.21-27
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• 2005

Surface mould ripened soft cheeses such as Camembert are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti at the surface. The presence of this mould gives these cheeses a different appearance, as well as a typical aroma and taste. It also lead to a more complex ripening than in other varieties of cheese with simple flora. Theses cheeses are becoming increasingly popular with consumer and there is an increasing demand for them.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.25-29
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• 2006

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.161-166
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• 2005

In 1967, cheese was first produced with small scale of mozzarella cheese in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980's, and the various products that complied with well-being trends such as organic and high functional cheese have been produced in the 2000's. The natural cheese opens up a new domestic market after producing camembert and brie cheese in the end of 2004. At present. the cheese market is expanded with differentiated products such as high value added and high functional cheese. The size of domestic cheese market remains about 200 billion won, but it is expected to go over a trillion won on account of growing preference of natural cheese with well-being trends. To promote domestic cheese industry, differentiation policy of raw milk price for cheese, diversification of cheese products, financial support to farm-made cheese industry and automation and processing development to improve productivity should be taken into account in the future in Korea.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.111-117
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• 2012

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.