Academic literature on the topic 'Fromages à pâte molle'
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Journal articles on the topic "Fromages à pâte molle":
Hennequin, D., and J. Hardy. "Evaluation instrumentale et sensorielle de certaines propriétés texturales de fromages à pâte molle." International Dairy Journal 3, no. 7 (January 1993): 635–47. http://dx.doi.org/10.1016/0958-6946(93)90105-9.
Gay, MF, G. Jaubert, and S. Saboureau. "Incidence des traitements technologiques sur la qualité hygiénique du lait et des fromages de chèvre à pâte molle." Le Lait 73, no. 5-6 (1993): 499–509. http://dx.doi.org/10.1051/lait:19935-649.
Molimard, P., I. Lesschaeve, I. Bouvier, L. Vassal, P. Schlich, S. Issanchou, and H. E. Spinnler. "Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum." Le Lait 74, no. 5 (1994): 361–74. http://dx.doi.org/10.1051/lait:1994530.
LE GRAET, Y., and G. BRULÉ. "Migration des macro et oligo-éléments dans un fromage à pâte molle de type Camembert." Le Lait 68, no. 2 (1988): 219–34. http://dx.doi.org/10.1051/lait:1988215.
Colin, O., F. Laurent, and B. Vignon. "Variations du rendement fromager en pâte molle. Relations avec la composition du lait et les paramètres de la coagulation." Le Lait 72, no. 3 (1992): 307–19. http://dx.doi.org/10.1051/lait:1992323.
Molimard, P., L. Vassal, I. Bouvier, and H. E. Spinnler. "Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages expérimentaux à pâte molle de type camembert." Le Lait 75, no. 1 (1995): 3–16. http://dx.doi.org/10.1051/lait:199511.
Leclercq-Perlat, M. N., J. L. Bergère, and G. Corrieu. "Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle." Le Lait 75, no. 2 (1995): 151–68. http://dx.doi.org/10.1051/lait:1995211.
Oumer, A., M. N. Leclercq-Perlat, J. L. Bergère, and G. Corrieu. "Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée." Le Lait 76, no. 4 (1996): 389–404. http://dx.doi.org/10.1051/lait:1996429.
Bérodier, Florence, Pierre Lavanchy, Mario Zannoni, Jeronima Casals, Luis Herrero, and Corrado Adamo. "Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure." LWT - Food Science and Technology 30, no. 7 (November 1997): 653–64. http://dx.doi.org/10.1006/fstl.1996.0235.
Kaméni, Anselme, H. Imele, F. Rubby, and T. D. Djoko. "Evaluation du lait de chèvre produit dans les Hauts Plateaux du Cameroun pour la fabrication de fromages." Revue d’élevage et de médecine vétérinaire des pays tropicaux 51, no. 3 (March 1, 1998): 259–63. http://dx.doi.org/10.19182/remvt.9630.
Dissertations / Theses on the topic "Fromages à pâte molle":
Li, Yuet Hee Mary Lynn. "Caractérisation texturale et analyse par stéréocorrélation d'images de la déformation des fromages à pâte molle et de leurs simulants formulés." Thesis, Vandoeuvre-les-Nancy, INPL, 2007. http://www.theses.fr/2007INPL062N/document.
Various gels formulated from mixtures of gelatin and polysaccharides - guar, karaya gum, xanthan gum, maltodextrin and starch - were elaborated to simulate soft cheeses (Camembert and Coulommiers) texture. Comparisons between gels and cheeses were based on firmness, elasticity modulus and relaxation time constants, obtained from penetrometry and stress relaxation tests. Gels made up of gelatin, maltodextrin and starch were found to imitate best the textural properties of the soft cheeses. A three-component mixture design approach was used to determine the optimum component concentration of the simulants. Mathematical models developed showed linear dependence of the rheological parameters on composition of simulants. Enzyme Subtilisin Carlsberg (Alcalase®) successful induced gradual modifications in rheological parameters of simulants. The rate of change of textural properties occurring in Coulommiers cheese during maturation was however different from that of the simulants. Two optical three-dimensional techniques as new tools for food texture assessment were also investigated. Digital image correlation and the Breuckmann scanning systems were successful in distinguishing between gels and cheeses varying in firmness and viscoelastic properties. New parameters obtained from digital image correlation and Breuckmann scanning systems were related to the textural properties of the cheeses and their simulants. These parameters may be used to develop models predicting accurately the sensory texture of food from instrumental measurements
Galaup, Patrick. "Étude de la coloration de surface des fromages à pâte molle et croûte lavée : analyse des fromages par spectrocolorimétrie, étude des pigments par HPLC et contribution de la flore à la production de la couleur." Brest, 2007. http://www.theses.fr/2007BRES2013.
Red-smear soft cheeses are characterized by a strong smell and an orange color, a surface color given essentialty by bacterial pigments. The first part of this thesis consisted in characterizing the surface color of cheeses by two analytical methods : spectrocolorimetry and HPLC. Multivariate statistics were then used to classi’ these cheeses and to attribute mcm a specific profile (fingerprint). It is possible to differentiate the cheeses even tbougb they belong to the same family of daiiy products and undergo similar production processes. The fingerprint permits us to differentiate between cheeses not only using geographical characteristics but characteristics that are typical ofthe cheeses themselves. The objective of ifie second part was the study of isolated surface bacteria. Using synthetic medium it bécame apparent that two groups of bacteria were capable of producing pigments: i) Brevibaclerium linens group having an orange-cotored tint, already known and used by cheese manufacturers for coloration purposes, ii) n varied taxonomy group (Kocuria rhizophila, Arthrobacler arilaitensis and Micro bacterium gubbeenense) producing n yellow color. The presence of these bacteria on the surface of various cheeses has already been established however data concerning the nature of the pigments produced has been collected and presented for the first time within this thesis. The information collected provides new data concerning the coloration of cheeses : characteristic L*a*b* and HPLC references, plus data conceming bacteria strains capable of performing the pigmentation process, are documented
Dupuis, Nuthathai. "Implication des bactéries du genre Arthrobacter dans la coloration de surface des fromages à pâte molle et croûte lavée." Thesis, La Réunion, 2014. http://www.theses.fr/2014LARE0012/document.
Smear-ripened soft cheeses, characterized by their orange-red color on rind, are dairy products widely consumed in Europe. The surface color is due essentially to carotenoids, in combination with other pigments, produced by the cheese microflora during ripening. Arthrobacter sp. is one of the major microorganisms occurred on the surface of cheeses, particularly in smear-ripened cheeses, where it is assumed to be responsible for yellow pigmentation of the cheese rind because of its characteristic overall color and its involvement at the different stages of cheese ripening. Pigment-producing microorganisms are commonly found in the nature. Nowadays, pigment-producing microorganisms have been increasing of interest in many scientific disciplines and applications have broadened in the industry because of their biotechnological advantages. As the present trend entirely the world is shifting toward the use of eco and biodegradable products, the requirement for natural ingredients, especially natural colorants, is increasing day by day. The first part of this thesis highlights the crucial role of microorganisms as potential sources of natural pigment production by reviewing a large number of research works related to pigments biosynthesized by microorganisms which were published over the past 10 years by private companies or academic laboratories, with an emphasis on pigments providing for the application in foods. Since the genus Arthrobacter is a group of metabolically versatile bacteria which widely distributed in nature, some parts of this thesis include the review presenting the possibility to produce pigmented Arthrobacter sp. biomasses as novel sources of food colorants; furthermore, the beneficial aspects of Arthrobacter sp. and their promising significances in the dairy industry are also addressed. Considering the significance of Arthrobacter sp. in smear-ripened cheeses, the economically important dairy products, the aim of research described in this thesis is to investigate the implication of this bacterium, particularly Arthrobacter arilaitensis, in the coloration of these cheeses in several aspects covering (i) diversity of pigment production among strains, (ii) kinetic of pigment synthesis, (iii) identification of chemical characteristic of pigments, (iv) colorimetric characterization of pigmentation, and (v) influences of environment i.e. light, pH, NaCl and deacidifying yeasts on the production and the color development of pigments. Among 14 strains of Arthrobacter arilaitensis studied, two groups depending on their ability of carotenoid production could be divided, carotenoid-producing and non-pigmented strains. A growth-associated pigmentation probably applied to indicate the kinetic of carotenoid synthesis by these strains. The diversity of pigment concentration among the carotenoid-producing strains was low, related to the characteristics of pigmentation determined by quantitative spectrocolorimetry. The HPLC-PDA-APCI-MS analysis of extracted pigments of a representative strains revealed 8 different carotenoids showing C50 decaprenoxanthin as the major accumulated carotenoids. Changes in the color development of A.arilaitensis strains under the influences of physical, chemical and biological factors were obtained through spectrocolorymetry. Three groups depending on a coloration behavior affected by light were illustrated e.g. positively sensitive, negatively sensitive and not sensitive to light. The acidic pH and high concentration of salt showed the efficiency inhibited effect on pigmentation of a representative strain of carotenoid-producing A. arilaitensis. In combination of pH and NaCl, deacidifying yeasts were obviously related to the pigment production of A. arilaitensis. The highest average value of color saturation were observed on the studied media deacidified by Debaryomyces hansenii at pH 7.0, displaying intense yellow
Salaun, Françoise. "Minéralisation et pouvoir tampon du lait et des caillés à pâte molle et pâte pressée non cuite au démoulage." Rennes, Agrocampus Ouest, 2005. http://www.theses.fr/2005NSARB163.
The buffering capacity of dairy products has an important effect on the pH and highly influences the cheese making process. The objective of these thesis was to identify and to understand the factors that play a role in altering the buffering capacity of milk and cheese curds. The dynamics involved in the evolution of mineral content were also investigated in cheese model systems. The strategy taken monitored increasingly complex matrices, initially on liquid models, and moving on to soft and semi-hard cheese curds. The results on liquid models presented in this thesis show that the milk buffering capacity is qualitatively and/or quantitatively modified by mineral-mineral and protein-mineral interactions. Among these interactions, the presence of phosphate, citrate and calcium was shown to induce shifts in the buffering capacity, favouring acid pH and an increase in the buffering intensity at pH 6. 5. The contribution of micellar caseins, soluble minerals and soluble proteins to the milk buffering capacity were quantified as being 60%, 30% and 10% respectively. Moreover, statistical analysis performed on a factorial design, led to the establishment of models for each 0. 25 pH unit interval in the pH range of 7. 0 to 3. 0. These models can be used as predictive tools on the influence of milk composition to the buffering capacity. Studies on the transformation of milk to cheese curds show that mineralization and buffering capacity of cheese curds at moult removal are modified by various technological treatments, such as casein enrichment of milk, lowering renneting pH, heat treatment of part of the milk, washing of the curd and acidification kinetics
Agioux, Laure. "Conception et validation d'un outil d'aide à l'estimation de l'état sensoriel des fromages en cours d'affinage : Application à l'affinage d'un fromage à pâte molle et à croûte fleurie." Paris, Institut national d'agronomie de Paris Grignon, 2003. http://www.theses.fr/2003INAP0010.
Cheese ripening is a food process not highly automated, for which the quality of the final products depends on the know-how and the skills of the cheese maker. In regards to this concept, the work conducted aimed at bringing information to the cheese maker, about ripening states of a soft mould cheese. Data about the know-how and sensory techniques used by expert cheese makers were collected. In parallel, sensory and physico-chemical data were measured on a regular basis in a cellar under controlled laboratory conditions: ambient temperature, relative humidity and constant ventilation. The data collected enabled to develop a computer model to help the cheese maker estimating the sensory states of cheeses during ripening. This model is based on two concepts:- a computer program developed using the expertise of cheese makers and a fuzzy symbolic approach, that enable estimating ripening state obtained from sensory data. - a combination of multiple linear regressions and neural networks which gives non-direct sensory data obtained from physico-chemical data. The combination of both concepts brings satisfactory estimation of the remaining ripening time required. Estimated data were compared to experimental data collected under controlled laboratory conditions and under traditional cellar's conditions to validate the model. In 70 % of the analysis conducted, the estimated remaining time is similar to the experimental one, with a 2 days standard deviation - when a 4 days standard deviation is used, the similarity rate between both the estimated and experimental remaining times increases to 93 %
Harfouch, Muhssen. "Etude expérimentale et modélisation des phénomènes de diffusion et de modification de texture des fromages de type Feta conservés en saumure." Vandoeuvre-les-Nancy, INPL, 1990. http://www.theses.fr/1990INPL090N.
Karoui, Romdhane. "Contribution à l'étude des propriétés rhéologiques et à la détermination de l'origine géographique des fromages aux moyens des méthodes spectroscopiques et chimiométriques." Clermont-Ferrand 2, 2004. http://www.theses.fr/2004CLF22509.
Aziza-Tenenhaus, Fanny. "Maîtrise des dangers microbiologiques en industrie laitière basée sur un modèle d'appréciation quantitative des risques. : application à Listeria monocytogenes dans les fromages à pâte molle au lait pasteurisé." Paris, AgroParisTech, 2007. http://www.theses.fr/2007AGPT0061.
Molimard, Pascal. "Etude de la coopération entre Geotrichum candidum et Penicillium camemberti : impact sur le profil aromatique et sur les qualités organoleptiques d'un fromage de type camembert." Dijon, 1994. http://www.theses.fr/1994DIJOS067.
Desobry, Stéphane. "Modélisation du flux total de désorption d'eau dans un système complexe "Aliment - Emballage" : cas des fromages à pâte molle et des emballages perméables à la vapeur d'eau." Vandoeuvre-les-Nancy, INPL, 1991. http://www.theses.fr/1991INPL106N.
The method of Total Water Desorption Rate Measurement developped in this study is already used in the research laboratories of various packaging and food companies. It has been demonstrated that successives steps are necessary to modelize the water transport from the french Camembert cheese center to the surrounding air. First, this study deals with the water transport modelization in the french camembert cheese since its production un til its wrapping. The water fixators addition to the complex wrapping materials causes an important swelling due to hydratation. This dimensional modification cannot be neglected and has been considered in the modelization of the water transport and wrapping hydratation. By analysis and synthesis of the works dealing with the cheeses on one hand and with packaging on another hand, a global model has been developped on the determination of the Total Water Desorption Rate from the cheese center to the surrounding air, including the packaging crossing. This algorithmic mode! gives a theoretical Total Water Desorption Rate wich can becompared with the experimentation. This test confirms the model validity