Abstract #M72

# M72
Physicochemical, textural and sensory characteristics of control and rice powder-added Camembert cheeses during 4 weeks of aging.
J. H. Nam1, H. C. Bae1, Y. W. Park*2, M. S. Nam1, 1Chungnam National University, Daejeon, Chungnam, Korea, 2Fort Valley State University, Fort Valley, GA.

Camembert cheese (CC) is a moist, soft, creamy, surface-ripened cheese, originally made from unpasteurized cow milk in Camembert, Normandy of northern France. The surface of CC is sprayed with mold Penicillium camemberti, and ripened for minimum 3 weeks for its characteristic flavor. The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert (RPAC) cheeses with those of non-supplemented control Camembert (NSCC) cheese during 4 weeks aging. NSCC and 3 levels (1, 3, 5%) RPAC cheeses were manufactured and evaluated for viable cell counts, and physicochemical, rheological and sensory properties of all experimental cheeses during 4 wk of ripening. Results showed that viable lactobacillus bacteria (LAB) counts after 4 wk of ripening in NSCC, 1, 3 and 5% RPAC cheeses were: 1.0 × 108 ± 0.12, 1.3 × 108 ± 0.26, 1.02 × 108 ± 0.15 and 1.02 × 108 ± 0.17 cfu/mL, respectively, indicating that 1% RPAC cheese had the highest viable LAB counts among all RPAC and NSCC cheeses. The level of water-soluble nitrogen was also the highest (115.69 µg/g) in 1% RPAC cheese among all cheese groups at 4 weeks aging. Isocitric acid, lactic acid, propionic acid, butyric acid, lactose, glucose and galactose in all cheese treatment groups were decreased as ripening period advanced. Protein degradation was most actively occurred in low molecular weight peptide at 2 weeks ripening in all RPAC and NSCC cheeses. The 1% RPAC cheese contained the lowest unpleasant flavor components, such as goaty, soapy, waxy, musty, rancid, and sour flavors. For the perspective of rheological characteristics, hardness (g) at 2–4 wk ripening was the lowest in 1% RPAC cheese compared with 2 other treated groups and NSCC. However, there were some variations in springiness, cohesiveness, gumminess and chewiness traits among different cheese groups. Sensory scores revealed that the 1% RPAC group showed the mildest taste, where its overall acceptability score was 4.10 ± 1.48. It was concluded that the 1% rice RPAC cheese displayed highest (P < 0.05) viable cell counts and favorable physicochemical, textural and sensory properties among all tested experimental CC cheeses.

Key Words: Camembert cheese, rice powder, physicochemical properties