TEMPERATURE AND RELATIVE HUMIDITY INFLUENCE THE RIPENING DESCRIPTORS OF CAMEMBERT-TYPE CHEESES THROUGHOUT RIPENING

TEMPERATURE AND RELATIVE HUMIDITY INFLUENCE THE RIPENING DESCRIPTORS OF CAMEMBERT-TYPE CHEESES THROUGHOUT RIPENING

Introduction 

Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses.  Six descriptors are normally defined to represent the sensory changes in Camembert-type cheeses:  Penicillium camemberti appearance, cheese odour and rind colour, creamy under-rind thickness and consistency, and core hardness.

Refer to the article attached for some interesting results wrt sensory properties of camembert-type cheeses - all descriptors were highly dependant on ripening temperature and relative humidity
 

   





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