CAMEMBERT cheese production

PROCESSING LINESLucio Betancourt // Erasmus Student 2008

Country of origin France

Region, town Normandy, Camembert

Source of milk Cows

Pasteurised Not normally

Texture Soft-ripened

Aging time at least 3 weeks

CertificationCamembert de Normandie AOC 1983, PDO 1992

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

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.

Chemical composition • It gets its characteristic flavor from many

naturally occurring chemical substances, including ammonia, succinic acid and sodium chloride

PRODUCTION STEP 0Preparation 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)

PRODUCTION STEP 1Curdling (day 2)

Solidify the milk

• Coagulation in vats at 32° or 35°Fundamental process made generally with rennet

PRODUCTION STEP 2Draining (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

PRODUCTION STEP 3Molding (day 2)

• Made at 30°C to favorise the draining

PRODUCTION STEP 4Removal from the molt and Salting (day 3)

• 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 %.

PRODUCTION STEP 5Maturing (day 4 to day 15)

• Maturing in drying store with reversal (temperature between 10 and 12°C)• Packaging• Maturing in box in cellar

•

3 days 7 days 15 days

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.

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