title: An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese.
abstract: This study focuses on CO2 diffusivity, which is one of the most important factors impacting eye growth in semi-hard cheese, but yet has scarcely been investigated in literature. The effect of compositional and ripening parameters on experimental CO2 diffusivity in semi-hard cheese was studied. CO2 diffusivity in semi-hard cheese showed a complex relationship with temperature in the range 4-25°C, represented by a quadratic curve with the highest diffusivity at 13°C. Salt was found to impact CO2 diffusivity, with a decrease of about 60% for 0-2.7% w/w salt addition, which may be ascribed to viscosity increase of the cheese matrix and "salting in" effect of protein. CO2 diffusivity was found to increase with moisture content from 39% to 42% w/w, then it decreased from 42% to 48% w/w. Inevitable changes in protein content of the three cheese variants may be responsible for the complex behaviour observed.
authors.affiliation: UMR 1208 IATE Agro-polymer Engineering and Emerging Technologies, Montpellier, France.
authors.forename: F
authors.initials: F
authors.lastname: Acerbi
authors.affiliation: UMR 1208 IATE Agro-polymer Engineering and Emerging Technologies, Montpellier, France. Electronic address: guillard@univ-montp2.fr.
authors.forename: V
authors.initials: V
authors.lastname: Guillard
authors.affiliation: UMR 1208 IATE Agro-polymer Engineering and Emerging Technologies, Montpellier, France.
authors.forename: C
authors.initials: C
authors.lastname: Guillaume
authors.affiliation: UMR 5253 - Institut Charles Gerhardt, Montpellier, France.
authors.forename: M
authors.initials: M
authors.lastname: Saubanere
authors.affiliation: UMR 1208 IATE Agro-polymer Engineering and Emerging Technologies, Montpellier, France.
authors.forename: N
authors.initials: N
authors.lastname: Gontard
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry; D002611:Cheese / Q000032:analysis*; D005511:Food Handling; D011506:Proteins / Q000737:chemistry; D012965:Sodium Chloride / Q000032:analysis; D013696:Temperature
chemical_list: D011506:Proteins; D002245:Carbon Dioxide; D012965:Sodium Chloride
keywords: Carbon dioxide; Diffusivity; Ripening parameters; Semi-hard cheese