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Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses. To understand and control cheese ripe- ning, it is essential to know the kinetics of the microbial and biochemical changes occurring during ripening. For three Swiss cheeses industrially manufactured, differing particularly in ripening times and temperatures, we determined throughout the ripening the dynamics of starter and non-starter flora and the changes in the composition of cheese aqueous phase extracted by pressing. Three flora succeeded one another during ripening: thermophilic lactic starters, non-starter lactic acid bacteria and propionibacteria. The viability of lactic starters fell during ripening from 109 to 108-105 cfu-g " more or less rapidly, depending on the cheeses. Propionibacteria reached lOSto 4108 cfu-g'" at the end of ripening. Non-starter lactic acid bacteria grew from the beginning of ripening and reached populations as high as 108 to 5 108 cfu-g:". They were composed of heterofermentative lactobacilli, Lactobacil- lus paracasei constituting the predominant species (56% to 88% of the isolates). The aqueous phase composition showed similar changes for the three cheeses. Nitrogen matter increased from 13-18 to 54-68 g-kg" during ripening, with a rate depending on the ripening room temperature. Free amino acids increased from 10-29% to 45-47% of the nitrogen matter of the aqueous phase, but their rela- tive proportion remained essentially constant, apart from amino acids catabolised by bacteria (Arg and Asp in particular). Most minerai exchanges between curd and aqueous phase occurred before the ripening during the curd acidification, resulting in high levels of Ca, Mg and P in aqueous phase (respectively about 6.5, 0.65 and 1.2 g-kg "), Mineral composition showed only minor changes during ripening. Citrate (1.7-2.4 g·kg-I in aqueous phase at the beginning ofripening) was consumed during co Id room ripening, presumably by non-starter flora. Lactate (34-36 g·kg-I) decreased only by 1 to 2 g·kg-1 in the three cheeses. © InralElsevier, Paris.

Affinage de l'emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse