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Summary - Extraction and composition of the aqueous phase of Emmental during ripening. A new pressing unit was designed to improve the extraction methodology of the cheese aqueous phase, originally proposed by Barthel et al (1928a). Emmental aqueous phases extracted from cheeses at different ripening ages: after brining - before and after the warm room and at commercialization were characterized bacteriologically, physico-chemically and biochemically. Total solids content which is originally 90 glkg of the aqueous phase increases up to 170 glkg in the fullY ripened cheese phase. Most of this increase in caused by the proteolysis, mainly during the warm room period, which leads to a 5 times higher nitrogen content. A large part (56%) of the nitrogen water soluble components is free amino acids, some being at oversaturation (Tyr and Glu). No residual sugar was determined in aqueous phase and 25% of the lactate present in the brined cheese phase is consumed by propionibacteria during the warm room period, mainlyas L form. Deep modifications of phosphocalcic salts are detected: Ca/P ratio varies between 8.2 and 5.4 in the aqueous phase instead of 1.3 in milk. Na/CI ratio also does not agree with the theoretical value in NaCI molecule, leading to the conclusion that part of CI ion is mobilized in other saline iorms, maybe chlorhydrate. Characterization of the cheese

Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage