Stabilisation du fromage de Camembert par congélation

Abstract - Camembert cheese stabilization by deep freezing
Camembert cheese from pasteurized milk (72° C / 15 s) was made on industrial scale. After salting, and 1, 2 and 3 weeks of ripening it was packed in aluminium foil, freezed in a cold room at - 27° C and 75 % RH and stored under the conditions 2 and 3 months.
The possibility of Camembert storing at - 27° C was stated.
During the storage of Camembert cheese at this temperature fat changes proceeded faster than proteolysis. Ripening of salted and frozen cheese after thawing was quicker than the ripening of cheese which was not frozen.
The most favourable was the freezing of cheese directly after salting and then subjected for ripening during 2 weeks after thawing. Also of us was the storage at - 27° C of 2 weeks ripened cheese as it was ready for consumption just after thawing.

Résumé - Les essais réalisés ont montré qu'il est possible de conserver le fromage de Camembert à -27° C pendant 2 ou 3 mois.
Le procédé le plus satisfaisant consiste à congeler le fromage immédiatement après le salage et ensuite, après décongélation, à lui faire subir un affinage de 2 semaines. La congélation du fromage âgé de 3 semaines peut aussi être recommandée, le fromage est alors bon à consommer immédiatement après la décongélation.