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Functional changes in Bleu d'Auvergne cheese during ripening
Imène Ferroukhi1, Cécile Bord1, Sylvie Alvarez2
1Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France.
Food Chemistry
|August 8, 2022
Summary
Bleu d'Auvergne cheese analysis reveals high sodium content, but also beneficial calcium and vitamin B12 levels. Reducing salt is recommended for this popular blue cheese to align with nutritional guidelines.
Area of Science:
- Food Science
- Dairy Technology
- Nutritional Analysis
Background:
- Bleu d'Auvergne is a renowned French blue cheese.
- Understanding its ripening process and nutritional profile is crucial for quality and health.
Purpose of the Study:
- To investigate the authentic characteristics of Bleu d'Auvergne cheese during ripening.
- To analyze key parameters including ion migration, nutrient content, and microbial activity.
Main Methods:
- Analysis of ion (Na, Ca) migration and pH gradients.
- Quantification of salt, calcium, and vitamin B12 content.
- Microbial (yeast, mould, bacteria) and biochemical (proteolysis) assessments.
Main Results:
- Significant Na and Ca ion migration observed, linked to pH gradients.
- At 34 days, cheese exhibited high salt (2.87%) but also rich calcium (6.14 g/kg) and vitamin B12 (1.14 µg/100 g).
- Proteolysis, yeast, mould counts increased; Lactococcus and Streptococcus predominated, correlating with B2 and B6.
Conclusions:
- Bleu d'Auvergne cheese possesses notable B vitamin concentrations.
- High sodium content necessitates reduction to meet nutritional guidelines.
- Alternative salting methods may be explored to lower sodium while preserving cheese characteristics.
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