Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco

Abstract Camembert is a French cheese characterized by a soft paste and a flowery rind. Morocco imports camembert cheese paste as a raw material. Today, Moroccan cheese manufacturers are looking to uncover the secrets associated with making Camembert cheese including the ones facilitating the smooth running of the stages of its manufacture. In Morocco, this type of cheese is scarce, not fully enumerated and no studies have been conducted on it as of yet. This is why we tried to manufacture this type of cheese in the laboratory to valorize it in Morocco due to its growing importance in the international market. The objective of this work is the optimization of the production of soft cheese with a flowery rind such as Camembert, while determining the quantity of microorganisms used for the fermentation of milk. Four types of industrial ferments with pre-established doses were used in addition to rennet. Fifteen cheese samples were made. The physico-chemical parameters checked during the manufacturing tests were fat content, pH and titratable acidity. The results show that the production of cheese requires the use of milk of good microbiological quality as well as the selection of specific ferments depending on the type of cheese to make. The best amount of the ferments used to make Camembert-type cheese during this work is: from 0.6% to 0.8% mesophilic if the viability rate is more than 3.73 x102, 0.3 % to 0.4% thermophilic if the viability rate is more than 3.95 x 103, 1% to 5% yeast if the viability rate is more than 2.60 x 103 , and 2% to 10% mesophilic if the viability rate is more than 3.30 x 103. The most effective dose formula is two doses of Mesophiles for one dose of Thermophile. Or two doses of Penicillium Candidum mold for one dose of Geotrichum Candidum yeast. The microbiological quality of the milk used in this work and the cheese produced during this work is generally acceptable and conforms to Moroccan standards. During each Camembert production, whey quantity was measured. Cheese yield was determined by measuring cheese portions before and after ripening from a known quantity of milk. The sensory properties of dairy products are defined by their appearance, texture and flavor and are ultimately evaluated by tasting panels from the Agronomic and Veterinary Institute of Rabat.