Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée
Bibliographic record
Abstract
Des fromages de type Brie ont été entreposés à 7 °C en atmosphère contrôlée (AC) en faisant varier la teneur en oxygène (0, 5, 10 ou 25 %), en CO 2 (0, 5, 10, 25 ou 50 %) et en azote (30 à 70 %).L'effet de l'AC sur l'évolution du pH, l'activité protéolytique et la texture des fromages ont été étudiés.La consommation d'acide lactique observée en conditions aérobies était corrélée à la hausse du pH.Il n'y avait pas de différence significative dans l'évolution du pH, ou de tout autre variable mesurée, pour les teneurs en O 2 de 5 à 20 %.L'entreposage s'accompagnait d'une diminution de l'activité protéolytique spécifique en croûte.Celle-ci était toutefois plus élevée chez le témoin que chez les échantillons traités à 25 et 50 % de CO 2 .Les témoins perdaient davantage de poids au cours de l'entreposage que les fromages traités en AC, ce qui se traduisait par une plus grande fermeté de la croûte.L'entreposage à 50 % de CO 2 générait, pour sa part, des croûtes moins fermes qu'à 25 % de CO 2 .Une grande fermeté de la croûte des fromages s'accompagnait d'une grande élasticité.Les pâtes des fromages entreposés en AC à 50 % de CO 2 , étaient nettement plus dures que celles à 10 ou 25 %, ce qui est probablement associé au pH plus acide de ces fromages. Fromage / fermeté / azote / dioxyde de carbone / oxygèneAbstract -Texture and evolution of pH of Brie-type cheeses stored in controlled atmospheres.Brie-type cheeses were stored at 7 °C under controlled atmosphere (CA) of oxygen (0, 5, 10 or 25%), CO 2 (0, 5, 10, 25 or 50%) and nitrogen (30 to 70%).The effect of CA on the evolution of pH, proteolytic activity and texture of the cheeses was studied.A decrease of lactic acid concentration occurred under aerobic conditions, which was accompanied by a rise in pH.There was no significant effect of O 2 concentration on the evolution of pH, in the 5 to 20% O 2 range.There was a drop in specific proteolytic activity (SPA) in the rind during storage.The SPA remained higher in control samples as compared to those under 25 or 50% CO 2 .Control cheeses had higher weight losses during storage than those stored under CA, and this was accompanied by an increased firmness of the rind.Storage in CA with 50% CO 2 generated cheese rinds having less firmness than those stored at 25% CO 2 .On the other hand, curds stored at 50% CO 2 were harder that those treated with 10 or 25% CO 2 , which is probably related to the lower pH. Cheese / firmness / nitrogen / carbon dioxide / oxygen
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.002 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".