2015/01/01 by Daniel Picque, P. Duval, Picque, Daniel +5
Agricultural and Biological Sciences · Business, Management and Accounting · #Aromatic compounds #Bactéries d’affinage #Cellules respiratoires #Composition gazeuse #Consumer Packaging Perceptions and Trends #Gas composition #Molécules aromatiques #Organic Food and Agriculture #Profils sensoriels #Respiratory cells #Ripening bacteria #Sensorial profiles
paper · doi:10.15454/1.4622637486532947e12
openalex publication_date 2015/01/01 · openalex created_date 2022/10/09 · openalex updated_date 2026/07/28
Packaging PDO cheeses is very specific. The gas and water vapor permeability characteristics of the packaging influence the composition of the microbial community and its metabolism as illustrated for two PDO cheeses. The Saint Nectaire portion packaging under film very few permeable to air and water vapor reduces the yeast levels and ripening bacteria, affects the appearance of the rind and impacts the profile of aromatic compounds. It is the same for Bleu d'Auvergne cheese stored in ripening cells with controlled content of O2 and CO2. An atmosphere with 2.5% oxygen and 10% CO2 would be the most suitable to get microbial (diversity of ripening bacteria) and aromatic profiles characteristics, similar to those of the whole cheeses. This methodology of characterization will orient the choice of packaging depending on their permeability.