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 × 108, 1.6 × 108, 1.3 × 108, and 1.3 × 108 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.

中文翻译：

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用四种盐腌制的卡门培尔奶酪成熟4周后的理化变化

这项研究的目的是比较在成熟期4周内用4种盐（精制盐，烘烤精制盐，晒干盐和喜马拉雅岩盐）腌制的卡门培尔奶酪的理化，流变和感官特性。在干盐中，卡门培尔奶酪的pH值为7.2，高于其他三种类型的盐。用4种盐腌制的奶酪成熟4周后的活乳酸菌（LAB）计数分别为1.4×108、1.6×108、1.3×108和1.3×108 CFU / ml。在成熟的4周内，用喜马拉雅岩盐腌制的干酪的水溶性氮含量最高（109.23 µg / g）。随着成熟期的延长，所有奶酪中的有机酸均下降。熟化4周后，蛋白质水解过程比其他咸味奶酪进行得更快。含精制盐和喜马拉雅岩盐的奶酪中检出的十八烷酸和十六烷酸（挥发性脂肪酸）低于烘烤的精制盐和晒干盐的干酪。就质地特征而言，熟化4周后硬度，胶质和咀嚼性明显下降，而所有卡门培尔奶酪的弹性和内聚力下降幅度均较小。就感官特性而言，精制盐奶酪的口感得分显着高于烘焙精制盐，晒干盐和喜马拉雅岩盐的奶酪。这些结果表明，精制盐应推荐用于卡门培尔奶酪奶酪的制作。含精制盐和喜马拉雅岩盐的奶酪中检出的十八烷酸和十六烷酸（挥发性脂肪酸）低于烘烤的精制盐和晒干盐的干酪。就质地特征而言，熟化4周后硬度，胶质和咀嚼性明显下降，而所有卡门培尔奶酪的弹性和内聚力下降幅度均较小。就感官特性而言，精制盐奶酪的口感得分显着高于烘焙精制盐，晒干盐和喜马拉雅岩盐的奶酪。这些结果表明，精制盐应推荐用于卡门培尔奶酪奶酪的制作。含精制盐和喜马拉雅岩盐的奶酪中检出的十八烷酸和十六烷酸（挥发性脂肪酸）低于烘烤的精制盐和晒干盐的干酪。就质地特征而言，熟化4周后硬度，胶质和咀嚼性明显下降，而所有卡门培尔奶酪的弹性和内聚力下降幅度均较小。就感官特性而言，精制盐奶酪的口感得分显着高于烘焙精制盐，晒干盐和喜马拉雅岩盐的奶酪。这些结果表明，精制盐应推荐用于卡门培尔奶酪奶酪的制作。