Main content area

Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Gigante, Mirna Lúcia
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 72-78
Lactobacillus rhamnosus, Penicillium, cheese ripening, cheeses, flavor compounds, fungi, pasteurized milk, proteolysis, raw milk, sensory evaluation, sensory properties
Camembert is a white-mould ripened cheese in which intense proteolysis, caused mainly by the fungus Penicillium candidum, among other factors, leads to a substantial production of aromatic and flavor compounds. The aim of this study was to evaluate the sensory profile of the Camembert-type cheese made from raw milk and from pasteurized milk with or without the addition of Lactobacillus rhamnosus GG. The cheeses were analyzed after 50 days of ripening through a combination of Flash-Profile (n = 15) and Check-All-That-Apply (CATA) (n = 80) sensory methods with global acceptance. The 51 sensory attributes obtained allowed the separation of the samples in three clusters. Through the CATA, a significant difference (p < 0.05) was observed for 21 of the 51 descriptors evaluated. Camembert-type cheese obtained from pasteurized milk with the addition of Lactobacillus rhamnosus GG showed greater global acceptance when compared to the other cheeses, which did not significantly differ between them. The addition of the adjunct culture was a good technological strategy to improve the sensory characteristics of industrial Camembert-type cheese obtained from pasteurized milk, bringing its sensory attributes closer to the ideal product and the sensorial characteristics of a cheese produced with raw milk, but in a standardized and microbiologically safe way.