Abstract
The Camembert cheese was manufactured using the starter with the yeasts isolated from raw milk and Camembert cheese from Normandy in France.
The changes in rheological properties of Camembert cheese during ripening were investigated.
The ripening degree of the cheese without yeasts (control) was greater than that of with yeasts M7 and C1 (experimental). On the contrary, the amount of total amino acids/total protein ratio of the control was 3.3% less than that of the experimental.
Concerning the properties of the cheese texture, the judgments were made into the effect of these yeasts with the t-test of significant at 5% level. The brittleness of the control greatly increased, whereas the experimental showed a small increase with increaing ripening period. The softness of the control showed greater increase than experimental.
The parameter of crispness had a similar change compared to the softness. The hardness both the control and experimental showed greater decreased and the same behaviour.
It was confirmed that the starter with the yeasts C1 brings Camembert cheese to higher quality in flavor and texture.
