Physicochemical Changes During 4 Weeks Ripening of Camembert Cheeses Salted with Four Types of Salts

The objectives of this study were to compare physicochemical, rheological and sensory characteristics of Camembert cheeses salted with 4 types of salts (refined salt, baked refined salt, sun-dried salt, and Himalayan rock salt) during 4 weeks ripening period. The pH of Camembert cheese was 7.2 in the sun-dried salt, which was the highest than the other three types of salts. The viable lactic acid bacteria (LAB) counts after 4 weeks ripening of the cheeses with 4 types of salts were 1.4 × 10 8 , 1.6 × 10 8 , 1.3 × 10 8 , and 1.3 × 10 8 CFU/ml, respectively. The water soluble nitrogen level of the cheese salted with Himalayan rock salt was the highest (109.23 µg/g) among those of all the cheeses at 4 weeks ripening. Organic acids in all the cheeses decreased as the ripening period advanced. Protein hydrolysis proceeded faster refined salted cheese than other salted cheeses after 4 weeks ripening. Octadecanoic acid and hexadecanoic acid (volatile fatty acid) which were detected in the cheeses with refined salt and Himalayan rock salt were lower than those with baked refined salt and sun-dried salt. In terms of textural characteristics there were substantially steep decreases in hardness, gumminess, and chewiness after 4 weeks ripening, while springiness and cohesiveness decreased less in all the Camembert cheeses. With respect to sensory properties, the taste score of the cheese with refined salt were significantly higher than those with baked refined salt, sun-dried salt and Himalayan rock salt. These results suggested that the refined salt should be recommended for Camembert cheese making.