1997 Volume 46 Issue 3 Pages 169-175
We isolated three strains of yeast, analogous Geotrichum candidum, from Camembert cheese at a farmhouse in Camembert, Normandy, France and from a farm factory in Kibi-Kogen, Okayama, Japan. These strains were named Cd, Ci and YS.
Using strain Cd as the starter, we made Camembert cheese from pasteurized milk. By shaking well, the culture of strain Cd became the best suitable phase for the starter. It consists of mycelia, which is difficult to grow, and includes much mass arthroconidia.
(1) amount of free amino acids by an amino acid autoanalyzer, (2) amount of free fatty acids, (3) aroma constituents by a gas chromatograph, and (4) amount of volatile organic acids by a high performance liquid chromatograph.
Measurements were made from the beginning of manufacture (day 0) to the final ripening period (day 35).
Concerning the distribution of free amino acids between the two kinds of cheese, the cheese without strain Cd produced less free amino acids than that with strain Cd, viz.; 15.6 μmol: 13.6 μmol in 7 days, 35.9 μmol: 29.4 μmol in 21 days, and 56.4 μmol: 51.9 μmol in 35 days.
The cheese with strain Cd contained greater amounts of each produced amino acid (i.e., serine, glutamic acid, valin, leuicine and phenylalanine) than did the cheese without strain Cd.
The amount of free fatty acids, volatile organic acids and aroma constituents were higher in the cheese with strain Cd than in the cheese without strain Cd.
This strain can improve enhanse the flavor of Camembert cheese.
