Effect of irradiation on the texture of a soft cheese like Camembert

The properties texturales and rheological of a cheese of the Camembert cheese type irradiated by gamma radiation with amounts 1, 3, and 5kGy were studied using three mechanical tests with knowing test of penetrometry, test of simple compression and test of compression-relieving using a texturometer of the type TA-XT2i. The parameter textural obtained, for each amount of irradiation, starting from the test of penetrometry is the force with the threshold of rupture (Fsr), whereas starting from the simple test of compression we determined with each amount the maximum compressive force and the Young modulus for a weak deformation (< 0.5 mm). The index of relieving and the time of half-relieving were given starting from the test of compression relieving. One also determined the average maximum compressive force (Fmax moy) to have a deformation of 10%. A statistical study us A makes it possible to conclude that, only that on the level of the test of compression-relieving, the amount of irradiation is regarded as being a significant factor influencing the variation of Fmax moy which can modify the cheese texture. The physico-chemical studies were carried out as well on the crust as on the internal part of cheese do not express any direct relationship to the amount of irradiation used because of the limited number of the repetitions. (Author)