Sensory, physical-chemical and microbiological evaluations of Camembert cheese in different periods of ripening

Abstract

The aim in this work was to evaluate the quality of different Camembert cheeses in different periods of ripening, 14, 31 and 46 days, based on microbiological, physicochemical and sensorial analyses. The first analysis aimed to determine total and fecal coliforms, the second analysis was to measure acidity, fat and proteins levels and moisture content, and the third type of analysis was applied to evaluate the sensorial quality of the cheeses. The cheeses were processed in a local factory of Lavras municipality, in the State of Minas Gerais. The period ripening did not influence on the sensory analysis of the analyzed cheeses. However, for most of the considered periods of ripening, there was a consensus among the tasters, who have pointed the highest level on a hedonistic scale. No statistic differences were presented in the physicochemical analyses, except in relation to the moisture content and acidity levels (pH), when comparing the 1st to the 3rd period of maturation. In regard to protein, there was a significant increase in its level in the 3rd ripening. No total coliforms were detected.