Functional changes in Bleu d’Auvergne cheese during ripening

• Published in: Food chemistry Vol. 397; p. 133850
• Main Authors: Ferroukhi, Imène, Bord, Cécile, Alvarez, Sylvie, Fayolle, Karine, Theil, Sébastien, Lavigne, René, Chassard, Christophe, Mardon, Julie
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.12.2022; Elsevier
• Subjects: B vitamins; Bacterial community; Blue-veined cheese; Calcium; Food and Nutrition; Life Sciences; Salt; Sensory profile; Sensory profile; Salt; Blue-veined cheese; Calcium; B vitamins; Bacterial community; Blue -veined cheese
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133850

•Bleu d’Auvergne has a high salt content and an extensive degree of proteolysis.•Bleu d’Auvergne has a valuable nutritional composition as calcium and B vitamins.•During ripening, a mineral migration occurs in the cheese matrix.•Some of the lactic acid bacteria might be involved in the metabolism of B vitamins. The authentic characteristics of the famous Bleu d’Auvergne cheese were studied. Many parameters were analysed during the ripening of cheeses. Migrations of Na and Ca ions, associated with a pH gradient, occurred between the rind and the core. At 34 days, this cheese had a high salt content (2.87 %), contributing to 23 % of the recommended sodium intake for adults, but significant calcium (6.14 g/kg) and vitamin B12 (1.14 µg/100 g) levels. Thus, a 40 g serving contributed to 25 % of the population reference intake for Ca and 11 % of the adequate intake for B12. Proteolysis, yeast and mould counts strongly increased. Lactococcus and Streptococcus were predominant and correlated with B2 and B6 levels. Bleu d’Auvergne was characterised by salty taste, blue odour and aroma. This cheese has a noticeable B vitamins concentration, but the level of salt should be reduced to meet the nutritional guidelines, possibly by implementing alternative salting methods.