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CAMEMBERT cheese production

CAMEMBERT cheese production. PROCESSING LINES Lucio Betancourt // Erasmus Student 2008. HISTORY. Invented in 1791 by Marie Harel , a farmer from Normandy

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CAMEMBERT cheese production

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  1. CAMEMBERT cheese production PROCESSING LINES Lucio Betancourt // Erasmus Student 2008

  2. HISTORY • Invented in 1791 by Marie Harel, a farmer from Normandy • Origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheese-making process at the end of the 19th century • Certification : protected designation of origin in 1992 // AOC in 1983

  3. Presentation of CAMEMBERT • Ripened cheese made from unpasteurized cow's milk • 2,2 liters of milk are necessary to produce 1 camembert • The time necessary for obtaining a fully ripened cheese is 30 to 35 days.

  4. Chemical composition • It gets its characteristic flavor from many naturally occurring chemical substances, including ammonia, succinic acid and sodium chloride

  5. PRODUCTION STEP 0 Preparation of the milk (day 1) • Reception of the milk and tests (acidity, test Listéria…) • Standardization of the fat content (partial skinning) • - 28 gr Fat/L to have a camembert with 45% of fat. • Other additions before making the curd • Primary ripening of the milk (16 to 20 hours)

  6. PRODUCTION STEP 1 Curdling (day 2) • Solidify the milk • Coagulation in vats at 32° or 35° • Fundamental process made generally with rennet

  7. PRODUCTION STEP 2 Draining (day 2) • 80 % of the water contained in the curd wich is extracted • The biological factor • The mechanical factor • A : during stirring • B : during cutting • C : during whey drainage • D : during pressing • Source : Dairy Processing Handbook, Tetrapak Sweden

  8. PRODUCTION STEP 3 Molding (day 2) • Made at 30°C to favorise the draining

  9. PRODUCTION STEP 4 • Camembert are salted on both faces and circumference • The salting allows: • - The selection of microorganism necessary for the maturing of the Camembert. • - It completes the draining of the curd. • It gives flavour to the cheese. • Percentage of salt in a Camembert is from 1,80 to 2 %. Removal from the molt and Salting (day 3)

  10. PRODUCTION STEP 5 • Maturing in drying store with reversal (temperature between 10 and 12°C) • Packaging • Maturing in box in cellar Maturing (day 4 to day 15) • 3 days • 7 days • 15 days

  11. The Controls • To receive the AOC, a Norman camembert should respect several norms. For instance : • During the whole process, the milk temperature should not rise over 37 °C. No milk powder, concentred milk, or lactic proteins should be added to that camembert • The moulding should be done with a ladle in at least four times. The size of the laddle should be approximately the same as the size of the mould. • The salt should only be a "dry" one • At least 45% fat content in a camembert. • At least 115g of dry matter in a camembert.

  12. LINKS http://www.foodprocessing-technology.com/projects/arla/ http://www.ac-creteil.fr/svt/Scexp/fromage.htm http://www.fromages-xavier.com/La-fabrication-du-fromage http://www.food-info.net/fr/dairy/cheese-production.htm http://www.camembert-reo.com/fabrication.html

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