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Control of Camembert mass loss during ripening with viability theory

Abstract : The viability theory developed by [Aubin1991] has been adapted to calculate the optimal monitoring of cheese ripening process. This method was used efficiently in ecology or in finance but never in food process. The aim was to find the controls allowing reaching a compromise between the quality of the ripened cheeses and the production costs. A viability kernel and the costs simulations of the viable trajectories were computed. Then, the optimal ripening trajectories were validated during pilot trials. The results were finally compared to those obtained for cheeses ripened at 92% of relative humidity and 12°C of temperature, the conditions usually applied in dairy industries for the Camembert ripening process. The optimized ripening control application in a pilot trial give interesting results with a ripening shortened of 7 days and a product with a quality level for consumer identical at day 15 of ripening as the cheese ripened following classical controls (92% RH, 12°C) at day 20 of ripening.
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Submitted on : Friday, May 15, 2020 - 8:38:29 PM
Last modification on : Wednesday, September 28, 2022 - 3:07:28 PM


  • HAL Id : hal-02596011, version 1
  • IRSTEA : PUB00033595



M. Sicard, Romain Reuillon, N. Perrot, Cédric Baudrit, I. Alvarez, et al.. Control of Camembert mass loss during ripening with viability theory. XIIème Congrès de la Société Française de Génie des Procédés, Oct 2009, Marseille, France. pp.6. ⟨hal-02596011⟩



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