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Functional changes in Bleu d’Auvergne cheese during ripening

Abstract : The authentic characteristics of the famous Bleu d'Auvergne cheese were studied. Many parameters were analysed during the ripening of cheeses. Migrations of Na and Ca ions, associated with a pH gradient, occurred between the rind and the core. At 34 days, this cheese had a high salt content (2.87 %), contributing to 23 % of the recommended sodium intake for adults, but significant calcium (6.14 g/kg) and vitamin B12 (1.14 mu g/100 g) levels. Thus, a 40 g serving contributed to 25 % of the population reference intake for Ca and 11 % of the adequate intake for B12. Proteolysis, yeast and mould counts strongly increased. Lactococcus and Streptococcus were predominant and correlated with B2 and B6 levels. Bleu d'Auvergne was characterised by salty taste, blue odour and aroma. This cheese has a noticeable B vitamins concentration, but the level of salt should be reduced to meet the nutritional guidelines, possibly by implementing alternative salting methods.
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https://hal.inrae.fr/hal-03838273
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Submitted on : Thursday, November 3, 2022 - 2:33:17 PM
Last modification on : Saturday, November 5, 2022 - 3:44:30 AM

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Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

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Imène Ferroukhi, Cécile Bord, Sylvie Alvarez, Karine Fayolle, Sébastien Theil, et al.. Functional changes in Bleu d’Auvergne cheese during ripening. Food Chemistry, 2022, 397, pp.133850. ⟨10.1016/j.foodchem.2022.133850⟩. ⟨hal-03838273⟩

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