Effect of the addition of a supplementary culture on the physical-chemical and sensory characteristics of Camembert-type cheese

Abstract

This study evaluated the effect of Geotrichum candidum addition as an adjunct culture on the acceptance and composition of Camembert-type cheese. The milk used for cheese manufacturing was pasteurized and supplemented with Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris. Four treatments were performed: control (T1) – without adding Geotrichum candidum; T2-T3-T4: containing microorganisms at concentrations of 0.5 U, 1 U and 1.5 U, respectively. After 1, 9, 17, 25, 33 and 41 days of manufacture, the cheese samples were analyzed on the following parameters: acidity, pH, protein, soluble nitrogen at pH 4.6, TCA 12 % soluble nitrogen, and moisture, and fat and salt contents in cheese after 1-day production. Sensory analysis was performed after 30 days of maturing. No significant difference was found in the physical-chemical analysis in cheeses produced with and without adding Geotrichum candidum (P > 0.05). However, significant differences (P < 0.05) were detected in all of the analyses throughout the maturing period. The acceptance of cheese by tasters increased with the rise of Geotrichum candidum concentration added into the cheese. The use of Geotrichum candidum is a valuable alternative for industries seeking for a product with favorable acceptability and with characteristics similar to the traditional Camembert-type cheese.