Poster De Conférence Année : 2025

Effect of cold maturation on the milk acification kinetics

Résumé

For some protected designation of origin cheeses, such as Comté (France), milk is stored between 12-18 °C for less than 24 h rather than at refrigeration temperature (≤ 4 °C) prior to cheese making. This process, called cold maturation, improves the cheese milk quality by limiting the solubilization of β-casein and colloidal calcium phosphate, reducing the growth of psychrotrophic bacteria while increasing the diversity of milk microbiota, and generating growth factors for cheese starters from casein hydrolysis. It is also hypothesized that cold maturation could standardize the acidification rate and reduce cheese variability. Still, cold maturation remains inconceivable at the industrial scale for time and volume considerations. Consequently, this study investigates the contribution of different dairy microorganisms, following cold maturation, on milk quality and fermentability prior to cheesemaking, with the long-term objective of reproducing the benefits of cold maturation with modern standardization strategies. Sterile 2%-fat cow milks were inoculated at the same concentration with different raw-milk-isolated strains (11 bacteria, 7 yeasts), and matured at 12 °C for 16 h. These milks were then pasteurized and inoculated with a mesophilic culture starter. A control sample was used with the same sterile milk, unmatured, and acidified with the same starter. The acidification was monitored using a spectrofluorometric method, with 96-well microplates, measuring the pH every 5 minutes for 24 h at 32°C, in triplicate. To eliminate bias due to differences in the initial milk pH (pH0), the pH was normalized by expressing it as a ratio relative to pH0 (pH/pH0). The results show that the maximum acidification rate and the time required to reach this rate are significantly affected by cold maturation with certain strains compared to the control (P<0.05). Furthermore, the maximum rate is influenced by the strain used (P<0.019). These findings highlight the influence of specific strains and initial cold maturation on acidification kinetics. The analyses are ongoing to evaluate the impact of cold maturation on proteolysis and free amino acids.

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Dates et versions

hal-05140592 , version 1 (02-07-2025)

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Identifiants

  • HAL Id : hal-05140592 , version 1

Citer

L. Rey-Cadilhac, Cirine Zerrouk, Typhaine Morvant, Steve Labrie, Julien Chamberland. Effect of cold maturation on the milk acification kinetics. American Dairy Science Association meeting, Jun 2025, Louisville (Kentucky), United States. Journal of Dairy Science, 108 (Suppl.1), pp.208. ⟨hal-05140592⟩
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