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TRNG I HC BCH KHOA TP. H CH MINH KHOA K THUT HA HC B MN CNG NGH THC PHM

Seminar

PHMAI CAMEMBERT

Thc hin:

Trn Vn Anh 61000120 La Thin Th 61003324

Thng 5/ 2012

Vi sinh vt thc phm

Phomai Camembert

MC LC 1. MT S LOI PHOMAI TRN TH GII ............................................................ 3 1.1 1.2 1.3 1.4 Lch s hnh thnh ca phomai ........................................................................... 3 Nguyn tc chung sn xut phomai ................................................................ 4 Mt s loi phomai trn th gii ......................................................................... 5 Cch s dng v bo qun phomai ...................................................................... 9

2. GII THIU CHUNG V PHOMAI CAMEMBERT .............................................. 9 3. TC NHN VI SINH VT .................................................................................... 12 3.1 3.2 Vi sinh vt c li .............................................................................................. 12 Vi sinh vt gy hi ............................................................................................ 16

4. TC NHN NG T SA: RENNIN (CHYMOSIN) ........................................ 18 4.1 4.2 4.3 4.4 4.5 4.6 Khi nim chung .............................................................................................. 18 Thnh phn cu to........................................................................................... 18 c tnh v kh nng thy phn ca rennin ....................................................... 18 Qu trnh ng t sa: 3 giai on .................................................................... 19 Cc yu t nh hng ....................................................................................... 20 Phng php thu nhn rennin dng dung dch .................................................. 21 Cc giai on chun b sa nguyn liu: ........................................................... 23 Thanh trng sa v ln men: ............................................................................. 24 ng t v tch s b huyt thanh sa.............................................................. 24 khun v kt thc vic tch huyt thanh ...................................................... 26 Tch khun ....................................................................................................... 26 p mui ......................................................................................................... 26 Cy nm si...................................................................................................... 29 chn............................................................................................................... 29 Bao gi phomai ................................................................................................ 31

5. QUY TRNH SN XUT PHOMAI CAMEMBERT ............................................ 22 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9

5.10 Sn phm phomai Camembert: ......................................................................... 31

Vi sinh vt thc phm

Phomai Camembert

6. MT S VN THO LUN TRONG QU TRNH BO CO V B SUNG CA NHM ...................................................................................................... 32 TI LIU THAM KHO ............................................................................................. 34

Vi sinh vt thc phm

Phomai Camembert

1.
1.1

MT S LOI PHOMAI TRN TH GII

Lch s hnh thnh ca phomai

Phomai (ting Anh: cheese) l mt sn phm m trong thnh phn c cha nhiu protein v cht bo t sa, thng l cc loi sa b, d, cu lm bng cch kt ng v ln men sa ca b, d, cu, nga. Vit Nam, cn c gi l pho mt, cch c tri i ca t ting Php fromage. Khng ging nh Vit Nam, phomai l mt loi thc phm khng th thiu trong cc ba n ca ngi Chu u. Phomai c th c s dng ti hay kt hp vi nhiu loi nguyn liu khc lm nn nhng mn n cc k hp dn m mn tiu biu nht m ton th gii u bit chnh l pizza. Hin nay, Hi Lp l nc tiu th phomai nhiu nht vi 27,3kg phomai/ngi/nm, trong khi Hoa K li l nc sn xut phomai hng u th gii vi sn lng khong 5 triu tn mi nm. Nhng k n phong ph v chng loi th phi nhc n nc Php vi hn 1000 loi phomai khc nhau. Bi vy ngi Php c cu thnh ng Un fromage par jour de lanne ngha l Mi loi phomai cho mt ngy trong nm.

Hnh 1. Sc mu phomai Phomai l mt loi thc n c t thi xa xa. Vn cha c chng c no xc thc v vic phomai bt ngun t nc no, vng no, ngi ta ch c tnh phomai bt u xut hin t khon 8000 nm TCN - 3000 nm TCN, tc l trong khong thi gian c tnh con ngi bt u bit chn nui cu. Ming phomai u tin c l c lm bi ngi Rp hoc nhng ngi thuc nhng b lc du mc Th Nh K sng ry y mai . Truyn k li rng phomai c khm ph bi mt ngi du mc Rp, chun b cho chuyn phiu lu ca mnh, ng y sa v hai chic ti da, vt ln lng nga, v bt u chuyn i. Sau nhiu gi, ng dng chn v m hai ti sa ra ung th pht hin rng sa ng li thnh sa ng v c cht vng sa ng li di y ti. Ngi du mc khng hiu bt c iu g, mt chic ti bnh thng nh bao chic ti khc v sa ca ng bin thnh mt th vng nc mu vng, cng mt cc sa ng. iu duy nht ng bit lc ny, l th nc ng li kia c th ung c v th mu

Vi sinh vt thc phm

Phomai Camembert

trng th c th n.V ca th vng nc c phn gn ging nh ru. Thc cht, chic ti da ca ng c lm t d dy th, trong vn cn cha khng t enzyme, sa ng c li nh s tc ng ca enzyme ny, v nh nng nng ca mt tri, ngay c s chuyn ng ca ch nga cng nh hng ti qu trnh hnh thnh nn sa ng v th sa nc cn ng li.Tip , phomai dn dn c ch bin bi ngi Roman v ngi Hy Lp, khong nm 1184 trc cng nguyn, phomai c lm t nhng hang su trn nhng ngn ni ca ngi Hy Lp t sa cu v sa d. Thi k ny ngi Hy Lp bn cho ngi Roman phomai do h lm ra vi gi 1 Bng cho 1 pound, loi phomai ny c gi l Cynthos. Khong t nm 384 n 322 TCN, cng vi cng thc t sa nga, nhng c vi thi gian lu hn, mt loi ru ra i Nga, thc cht, n gn ging vi phomai. Vo khong nhng nm 127 trc cng nguyn, phomai bt u c sn xut nhiu ni v dn tr nn ph bin, phomai khng ch c lm ra s dng m cn tr thnh mt th hng ha bun bn. Cho n nhng nm 300 sau cng nguyn, phomai bt u c xut khu thng xuyn dc nhng hi cng khu vc a Trung Hi. Vic bun bn pht trin rng ri n mc vua Diocletian (Vua Roman lc by gi) phi chnh li mc gi cao nht cho mt s loi phomai. Loi phomai Parmesan kh ph bin ngy nay cng c tin thn t thi ny vi tn gi l La Luna. Cng vic bun bn pht trin, phomai ca ngi Roman c bn ra khp Chu u. Ngay c nhng ngi lnh, khi hon thnh xong ngha v ca mnh, h cng tr v gia nh v t m cho mnh nhng trang tri sn xut phomai v truyn li k thut lm phomai cho i sau. 1.2 Nguyn tc chung sn xut phomai Cch ch bin phomai cng kh phc tp v cu k. Bc cn thit lm ra phomai chnh l tch sa thnh 2 phn: phn solid curds (sa ng t) v phn liquid whey (Cht lng ging nc cn li sau khi sa ng li). Thng thng lm iu ny ngi ta s axit ha chua sa bng cch nh cc vi khun lactic, sau thm men dch v (rennet) ng phomai li. Sa sau khi c vt t vt nui s c cho vo mt thng ln, ngy xa nhng ngi lm phomai vn thng s dng thng g phomai c c mi v thm ngon nhng ngy nay vi khoa hc cng ngh tin tin v sn xut bng my mc, ngi ta s dng nhng bn ln bng inox thay cho nhng chic thng g truyn thng cho tin dng. Sa trong thng s c khuy u vi loi men dch v (rennet), ty theo tng loi phomai m c cc loi men khc nhau. Cn bn, y l loi men dch v c ly t d dy b c th lm ng t sa. Men phomai rt quan trng, phomai c mi v khc nhau chnh l loi men c s dng ny. Ngoi ra, c mi v c bit i khi ngi ta cn cho vo hn hp sa mt t nc chanh hoc gim go. Sau hn hp ny s c di p sut cao ln men. Mt s loi phomai ch cn axit ha chua s l c th ng, nhng phomai s dng men dch v s chc hn, dai hn. Sa sau khi ln men s ng mt lp vng dy trn mt. y chnh l phn sa ng t. i vi vi loi phomai mm th nh vy l sp hon tt. Ngi ta ch cn vt lp vng ny ra, hong kh, p mui v ng gi li. i vi cc loi phomai cng hn, ngi lm phomai s dng mt tm vi mng ht ly lp vng ny v p cho tht ro

Vi sinh vt thc phm

Phomai Camembert

nc ri cho vo khun. Phomai c cho vo khun thng to nn nhng khi vi chc kilogram, nhng cng c khi d bn ngi ta to khun cho phomai thnh nhng bnh nh. Sau khi cho vo khun, phomai s c tr xung hm. phomai ngon hm phi m bo khng qu m cng khng qu kh. Thng thng, ngi ta u lp t trong hm ny h thng hong kh khi m tng cao v h thng phun sng khi m gim. Ty tng loi phomai m c thi gian mau hay chm, ngi ta s c phomai thnh phm v c th bn ra th trng. 1.3 Mt s loi phomai trn th gii Trn th gii, hin nay ni ting nht l Cheddar, Stilton, Parmesan, Stink Bishop Ngoi ra cn c nhng loi phomai him nh Crotin du Chavignol, hoc loi phomai kinh d ni ting th gii Casu marzu. C nhng loi phomai c dng ring trong nu n, c nhng loi dng ring cho lm bnh hay c hai. C loi phomai cng v mm. C loi c bn di dng nhng khi ln, c loi li c bn trong nhng khi nh ng ti, c loi c ng hp, c ct lt, hoc c bo vn. Chng ta s cng tm hiu vi loi phomai ni ting. 1.3.1 Cheddar y l loi phomai c mua v c n nhiu nht trn th gii. Phomai Cheddar xut x t lng Cheddar, thuc vng Somerset nc Anh, nhng sau ny c sn xut rng ri khp ni trn th gii. Phomai Cheddar thnh phm l mt khi pho mt cng, thng c hnh dng nh mt ci trng nh c ng knh 15 inch, c bc trong vi. Thng thng, mu sc ca phomai Cheddar nhiu mu nhng thng l mu trng n mu vng nht.

Hnh 2. Phomai Cheddar

Tuy nhin, mt s khi phomai Cheddars c mu vng cam. Cheddar lun c lm t sa b. Sa b s c un nng n 860 F v c cy vo mt t men lactic. Sau mt gi ng h th men dch v (rennet) s c thm vo. Phomai Cheddar cng lu th cng "sc". Thi gian phomai Cheddar t "chn" l t 9 n 24 thng. iu quan trng trong vic mua Cheddar chnh l xem xt tui ca ming phomai. bo ca phomai Cheddar l 48% Phomai Cheddar lt thng dng trong burger, cc loi bnh m sandwich, dng trong cc mn nng nh pasta nng hay pizza, hoc casserole, rissotto.

Vi sinh vt thc phm

Phomai Camembert

Hnh 3. Pizza 1.3.2 Stilton

Hnh 4. Casserole

Hnh 5. Rissotto

Trong lch s, Stilton c gi l "Vua ca phomai v c xut x t Anh. Stilton l mt loi phomai mc xanh vi hng v tinh t v m du vi d v cay. Ming phomai Stilton c l nh hp, mu xanh dng hoc mu xanh l cy v c v nhn. Phn v nhn ny khng n c. Stilton c v du hn so vi phomai Roquefort, Gorgonzola, nhng cng khng km phn xut sc khi dng vi mn salad hoc nh mt mn trng ming vi thc ung km l mt ly Port Wine. C hai loi Stilton: Sttilton xanh v trng. Stilton thng c lm t sa b. Men dch v (rennet) c thm vo sa mc 0 86 F v sau mt gi th phomai s ng. Sau phn sa ng s c hong kh v c khun. Thi gian mt ming phomai Stiltons chn l t 6 n 8 thng. bo ca phomai Stiltons l 55%.

Hnh 6. Phomai Stilton xanh

Hnh 7. Phomai Stilton trng

Vi sinh vt thc phm 1.3.3 Parma Parmesan (Parmigiano)

Phomai Camembert

Hnh 8. Phomai Parma Parmesan

Phomai Parma Parmesan hay cn gi l phomai Parmigiano l loi phomai c t theo tn mt khu vc , Parma Parmesan l mt trong nhng loi phomai ph bin nht v c yu thch nht trn ton th gii. Sa dng ch bin ra phomai Parmesan l sa b. Sa b sau khi vt s c c nu v kt ng trong cc thng cha bng ng. Sa ng s c ct v sau un nng n 1250F, trong khi nu hn hp s c khuy lin tc. Sa ng s tip tc c nu chn nhit ln n 1310F, sau c p trong khun c lt vi. Sau hai ngy, cc ming phomai c b ra khi khun v c ngm nc mui trong mt thng, sau c lm chn trong thi hn hai nm trong iu kin rt m t.

1.3.4 Stinking Bishop Stinking Bishop l loi phomai c sn xut t khong nm 1972, c xut x t Laurel Farm, Dymock, Gloucestershire thuc vng Ty Nam nc Anh. Loi phomai ny c sng to ra bi Charles Martell v con trai ca ng. Tn ca n c ngha l c gim mc bc mi. Ci tn Stinking Bishop vn l tn ca mt loi ru a phng c lm t rt nhiu loi l khc nhau c trng khp trn ranh gii gia Gloucestershire-Herefordshire.

Hnh 9. Phomai Stinking Bishop

Loi phomai Stinking Bishop c lm tng t nh phomai Munster nhng n c ra v c xt vi loi thc ung Stinking Bishop c trng ny. tng m v khuyn khch s hot ng ca vi khun, mui s khng c b cho ti khi phomai c d ra khi khun. Sau ming phomai Stinking Bishop c ra trong ru l cho ti khi chn hn. Thi gian ming phomai Stinking Bishop chn mt 6-8 tun. Hm lng cht bo trong phomai l 48%.

Vi sinh vt thc phm 1.3.5 Crotin du Chavignol

Phomai Camembert

Hnh 10. Phomai Crotins 1.3.6 Casu marzu

Phomai Crotins tn y l Crotin du Chavignol, l loi phomai ni ting c lm t sa d c xut x t Php Ming phomai Crotins c hnh mt chic a nh, phng, c th n c t khi mi lm ra hoc c tr lu ngy. Crotins c nhiu loi, t loi mm mi, lng ging kem n kh v c cng nh vin phn. Crotins c v ngoi c th n c. Thc ung tuyt vi km vi Crotins l ru vang trng (dry white wine). Thi gian phomai Crotins chn l t 2 tun n 2 thng v n c hm lng cht bo l 45%.

Phomai Casu Marzu khng phi l loi phomai ca ngi yu phomai thng thng. Tn ca mn c sn vng Sardinia ny dch st ngha l phomai hng. Loi phomai c ngun gc t Sardinia, ny ni ting v ...kinh d ca n, nm trong s nhng mn n kinh d nht hnh tinh. Mn n c loi vi khun c tn khoa hc l Piophila (thng c hiu l rui phomai) ln men, to nn nhng con gii trong ming phomai. Phomai Casu Marzu bt ngun t phomai Pecorino Sardo. Phomai Pecorino thng c ngm trong gim, hun khi, ri cho chn li trong hm ti min trung Sardinia. Hnh 11. Phomai Casu Marzu bin Pecorino thnh Casu Marzu, nng dn em phi Pecorino ra ngoi tri v cho cc con rui Piophila (loi rui khoi phomai ca vng Sardinia) trng vo trong . Khi trng n, Pecorino s y ry nhng con gii trng trong sut, chng s n phomai Trong lc n, chng s tit ra cc enzyme thc y qu trnh ln men v lm phn hy cc cht bo, bin Pecorino thnh Casu Marzu. Phomai Casu Marzu c v hng, rt mm c v ngy ca...gii v cay x li. Hin loi phomai Casu Marzu ny b cm khng c bn cc ca hng Chu u v b Hi Thc phm Chu u xem l thc phm khng an ton v lo ngi nhng con gii sau khi c n vo bng vn khng cht do acid d dy khng mnh lm hi chng, v nhng con gii s tip tc sinh sng trong bao t ca ngi n gy ra nhiu vn v sc khe nh vim lot. Nhng bt chp cc

Vi sinh vt thc phm

Phomai Camembert

cnh bo, ngi dn a phng vn tip tc thng thc Casu Marzu. Mn n ny cn c ngi dn a phng xem nh l mt mn n c bit cho cc ba tic mng nh sinh nht, m ci, tic u nm. 1.3.7 La Vache qui rit Ngi Vit Nam qu quen thuc vi loi phomai Con B ci c Php lm t nm 1921. L loi phomai ca Php bn ti nhiu nc ( trn 90 quc gia ) khp 5 chu : M, Phi chu, , u, c chu u c tiu th loi phomai ny. Thng k cho hay mi ngy th gii tiu th 10 triu ming La Vache Qui Rit, tnh ra c 20 giy c 2500 ming fromage loi Con B ci c tiu th

Hnh 12. Phomai La Vache Qui Rit 1.4 -

Cch s dng v bo qun phomai Nn lu gi phomai trong iu kin m trc y trong iu kin ny phomai chn. Nhng loi phomai cng, na cng v mm nn c lu tr nhit t khong 8 130C. Bc phomai trong giy sp v t n trong ti thc phm khng lm mt m v duy tr vic lu thng ca khng kh. i vi cc loi phomai xanh nn bc kn li ngn khng cho nm mc trong phomai ly sang nhng th khc gn . Phomai c p lnh th nn c ly ra khi t lnh khon mt ting ri hoc hai ting trc khi n v s dng. Phomai c cha nhng sinh vt sng khng th sng nu thiu khng kh th nn ming phomai c kh ro.

2.

GII THIU CHUNG V PHOMAI CAMEMBERT

Camembert c mnh danh l vua phomai ca Php. Ngi Php khng ch a chung mn ny m ngay c ngi nc ngoi khi thng thc ri th khng sao qun c... Qu hng ca loi phomai ni ting ny lmt lng nh mang tn Maubert, t th k th 16 lng tn l Campo Mauberti sau i tn l Camembert, thuc tnh Normandie Ty bc Php. Marie Harel, mt nng dn vng Normandie nc Php, l ngi u tin lm ra Camembert vo nm 1791. B nghe mt linh mc trong vng k v mt loi phomai c tn gi Brie v bt u to ra mt phin bn ca ring mnh vi dng phomai c lp v mu mc trng tinh khit. Nm 1890, M. Ridel pht trin hp g ni ting to iu kin xut khu vi lng ln.

Vi sinh vt thc phm

Phomai Camembert

Hnh 13. Camembert vi lp v mu mc trng tinh khit ng trong hp g

Loi phomai ny c lm t sa b ti nguyn cht cha thanh trng. Sa c ln men cho ng li v khi phn sa ng cn non, ngi ta s ng bnh chng mt cch cn thn v kho lo. Nhng bnh sa ng ny s c trong mt thi gian, v tr qua tr li nhiu ln. Chnh cng on ny gip cho phomai c mm. im c trng ca phomai Camembert chnh l loi nm si Penicillium Camembert c cy vo lm chn nhng khoanh phomai mm ny trong khong ba tun. Nhng loi mc ny cng to cho phomai lp v ngoi cng mu trng trong khi phn phomai bn trong vn gi nguyn mm. Lp da bn ngoi ca Camembert phi c mu bc hoc hi vng nu, b mt phi trn bng, c nhng vt rn nu nh, ngi mi phi nh, thm v phomai Phomai l mn khng th thiu trong ba n Php v l nguyn liu ca rt nhiu mn n khc nhau. T mn khai v nh Camembert nhi nm truffle, Camembert c chua nng hay mn n chnh trong ba n Camembert p cho, Camembert pane. Hoc ta cng c th kt hp loi phomai ny vi hi sn, thay i khu v khi kt hp phong cch ng nh n vi cm, cho n c dng lm nguyn liu cho mn trng ming: bnh macaron Camembert, Camembert to

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Vi sinh vt thc phm

Phomai Camembert

Hnh 14. Camembert nhi nm truffle

Hnh 15. Camembert p cho

Hnh 16. St Camembert n km vi cm

Hnh 17. Bnh macaron Camembert

Ti nh ring ca ngi Php phomai thng trn mt khay hay a ln, con dao c bit bn cnh phomai. Phomai thng n vi t rau trn v bnh m cng nhm nhp vi t ru vang.

Hnh 18. Thng thc phomai rau trn vi bnh m v ru vang

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Vi sinh vt thc phm

Phomai Camembert

3.
3.1

TC NHN VI SINH VT
Vi sinh vt c li

3.1.1 Vi khun lactic 3.1.1.1 Mi trng nui cy Thng thng trong sn xut phomai ngi ta thng chn mi trng nui cy vi khun lactic l sa hoc huyt thanh sa vi mc ch hun luyn ging. - i vi mi trng sa, ta c th s dng sa ti hoc bt sa gy pha ch mi trng. Hm lng cht kh ca mi trng thng c hiu chnh trong khong 10-12%, pH 6.5-6.6 trc khi cy ging. cn ch n s c mt ca mt s khng sinh trong sa ti, chng c th l nguyn nhan gy c ch s sinh trng ca vi khun lactic. Nhn chung sa ti vi cc thnh phn dinh dng cn i, nu khng cha khng sinh th c xem l mi trng ti u thu nhn sinh khi vi khun lactic. - Huyt thanh sa cng c xem l mt mi trng l tng nhn ging vi khun lactic. Tuy nhin t l v hm lng cc cht km cn i khi ta so snh vi sa ti. c bit l hm lng phosphate trong huyt thanh sa kh thp, t ttnh m ca mi trng s b gim. Hn na hm lng mt s nguyn t a lng v vi lng trong huyt thanh sa thp hn trong sa ti. khc phc nhc im ny ngi ta thng b sung thm phosphate v cht chit nm men vo huyt thanh sa. Ty thuc vo lng huyt thanh sa s dng m hm lng cht dinh dng c b sung s xc nh bng phng php thc nghim. Trong trng hp nhn ging l mt t hp nhiu loi vi khun lactic, do mi loi c mt nhit sinh trng ti u ring, nn vic chn nhit cho qu trnh nhn ging l rt quan trng. Bng cch thay i gi tr nhit khong vi 0C, ta s c c cc kt qu khc nhau v t l s t bo ca tng loi vi khun trong canh trng thu c sau qu trnh nhn ging 3.1.1.2 Leuconostoc lactis T bo c dng hnh cu, i khi ko di, khi dng kt cp hoc kt chui, kch thc (0,5-0,7) x (0,7-1,2)m. Khi kt thnh chui di, t bo c dng que ngn v nhng t bo cui c dng hi trn. Gram dng, khng di ng, khng to bo t. Pht trin kh chm, khun lc nh v dt trn mi trng cha sucrose. Hiu kh ty , ha dng hu c bng con ng ln men carbohydrat bt buc, i hi mi trng giu dinh dng. Nhit thch hp cho s pht trin l 20-30oC. Ln men glucose to thnh acid v sinh gas theo c ch ln men d hnh; sn phm chnh l ethanol v D(-) lactate. Ch ln men c mono- v disaccharide. Catalase m khng phn gii c arginine, khng sinh indol, khng lm tan mu, khng kh nitrate. pH nui cy ca mi trng lng khi

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Vi sinh vt thc phm

Phomai Camembert

kt thc nui cy l 4,5-5 . Phn b rng ri trn thc vt, cc sn phm sa v cc sn phm khc. Khng gy bnh cho ng vt v thc vt.

Hnh 19. Leuconostoc lactis 3.1.1.3 Lactococcus cremoris T bo hnh cu hoc hnh trng, kch thc (0,5-1,2) x (0,5-1,5)m, thng xut hin dng cp hoc chui ngn trong mi trng lng, khng to ni bo t, Gram dng, khng di ng v khng c bao nang, hiu kh ty . Lactococcus ha dng hu c, ln men nhiu loi carbohydrate vi sn phm to thnh ch yu l L(+) lactic acid nhng khng sinh gas. L vi khun ln men lactic ng hnh. Mi trng dinh dng phc tp, catalase pht trin c 10 - 45oC v nhit ti u 30oC, khng c mui NaCl. Chng c tm thy ph bin nht trn sn phm phomai mm.

Hnh 20. Lactococcus cremoris 3.1.1.4 Cc bin i ca nguyn liu: - Ha sinh: vi khun lactic sinh tng hp nhiu sn phm ph. Nhng sn phm ph quan trng c nh hng n hng ca ph mai l acetaldehyde, aceton v diacetyl hoc cc tin cht khc nh acid pyruvic v cc hp cht bay hi. - Ha l: s ng t casein do pH sa gim dn xung gi tr pI=4,6, nh hnh thnh nn cu trc gel c trng cu sn phm - Vt l: cc qu trnh ln men xy ra u km theo hin tng ta nhit. Do cc nh sn xut cn hiu chnh nhit t ln men hoc phng ln men lun n nh 3.1.1.5 Chc nng ca vi khun lactic: Khi u qu trnh to acid. Hiu qu th cp ca acid l gy ng t sa, tch nc, hnh thnh cu trc, to hng v v acid nh, chng li vi sinh vt gy bnh v n nh sn phm.

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Vi sinh vt thc phm 3.1.2 Nm si Geotrichum candidum

Phomai Camembert

3.1.2.1 c im sinh hc L mt loi nm si, vch ngn thng c nhiu l nh. Trong iu kin kh hn vic hnh thnh vch ngn c th gip si nm khng c tt hn i vi mi trng. Loi nm ny c kh nng pht trin ngay trong iu kin rt thp, chng oxi ha acid lactic thnh CO2 v nc, do lm phomai gim chua. Geotrichum Candidum cha mt vi lng ng k cc vitamin sau (/g). - B1 = 2,1 - B6 = 1,19 - B12 = 0,141 - H = 1,23 - A. Folic = 3, - Inozitol = 1435 - A. nicotinic = 165 - A. pentotenic = 80,2 Sn xut enzyme lipase c pH = 6. Phn t khi khong 60000 Da

Hnh 21. Geotrichum candidum 3.1.2.2 Cc bin i cc bin i ca nguyn liu: To mt t hp cng sinh v lm cho thnh phn cc sn phm trao i cht ca mi trng a dng hn.

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Vi sinh vt thc phm 3.1.3 Penicillium camemberti

Phomai Camembert

3.1.3.1 c im sinh hc L mt gluco-pro (vi sinh vt kt hp trong ph mai- chn v to hng). C hot tnh protease thp v lipase cao, sn xut lipase c khi lng phn t 38kDa. Nhit ti u pht trin l 20-30oC. Chng sn sinh cc proteolytic vlipolytic gip cho qu trnh chn ti v to hng v c trng. Protease cn cho s to thnh hng, mn v tnh mm do ca phomai, sn phm ca qu trnh thy phn protein l cc peptid Hnh 22. P. camemberti v acid amin c vai tr quan trng trong s to hng. Ngoi ra P.camemberti cn gp phn cho vic trung ha pH ca sn phm thch hp cho hot ng ca cc enzyme to mi. Cc dng P. camemberti c bit l c kh nng sn xut ra c t nm (mycotoxin) axit cyclopiazonic (CPA). Cht ny xem ra mang c tnh bn bi v cc dng thu thp nui cy lu khng mt i kh nng to ra CPA. Nhiu n lc tin hnh t c cc dng t bin CPA m tnh v cc ging chng c tuyn chn theo tiu chun ny. C hi ri ro ca vic ng c l rt nh. Ch mc rt thp ca CPA c th c pht hin ra Hnh 23. P. camemberti phomai Camembert. iu ny c gii thch bi s khng n nh v ho hc ca n trong s hin din ca cht amines v s khuych tn ngho nn t v cng vo bn trong. Hn na, CPA th kh c to ra ti nhit bo qun <15C. 3.1.3.2 Cc bin i ca nguyn liu: - Sinh hc: nm si Penicillium camemberti v h vi sinh vt trong khi ng thc hin qu trnh trao i cht. im ng ch l s pht trin ca si nm hnh thnh nn h khun ty trn b mt ca sn phm Hnh 24. H khun ty trn b mt sn phm - Ha sinh v ha hc: + ng lactose chuyn thnh acid lactic v sn phm ph

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Vi sinh vt thc phm

Phomai Camembert

+ Thy phn protein do h protease ca nm si, vi khun v enzyme chymosin xc tc. Tuy nhin mc thy phn khng ln, hm lng nit amin trong khi ng tng thm khng ng k + Phn ng phn hy acid amin t do trong khi ng v lm thay i mi ca sn phm - Vt l: hin tng ta nhit do s sinh trng ca vi sinh vt 3.2 Vi sinh vt gy hi 3.2.1 Nhm gy nh hng cht lng sn phm 3.2.1.1 Trc khun ng rut Lm ng sa chm (3-4 ngy) hoc khng lm ng sa. Sinh ra lng ln acid butyric, acetic, probionic, CO2, mt lng nh ethyl v H2. Chng sn sinh catalase, ln men lactose to acid lactic v kh (CO2, H2). Thuc nhm ny gm E.coli, Aerobacter, Klebsiella aerogenes

Hnh 25. Trc khun ng rut 3.2.1.2 Vi khun butyric Clostridium butyricum l vi khun ym kh, to bo t, Gram (+) v c kh nng sinh bo t. Nhit tng trng thch hp 30-37oC. T bo sinh dng hnh que tuy nhin do ni bo t c kch thc ln hn chiu ngang ca t bo sinh dng nn t bo cha bo t thng c dng hnh thoi hoc hnh di trng. Ln men lactose to mi i, bin lactate thnh cc acid bay hi, butyric, focmic, acetic, propionic, kh hydro v cacbonic.

Hnh 26. Clostridium butyricum

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Vi sinh vt thc phm 3.2.2 Nhm sinh c t

Phomai Camembert

3.2.2.1 Staphylococcus aureus Vi khun c dng hnh cu v xp thnh tng m ging chm nho, Gram (+). Mt s chng c kh nng sinh tng hp c t bn nhit. nu s dng phomai c cha c t bn nhit ca Staphylococcus aureus th con ngi s b i ma v tiu chy Sa c thu nhn t nhng con b b vim v thng c Staphylococcus aureus. Ngoi ra vi khun ny cng c tm thy ngi. Qu trnh thanh trng sa nhit thp c th c ch c Staphylococcus aureus

Hnh 27. Staphylococcus aureus 3.2.2.2 Salmonella Vi khun c dng hnh gy, kch thc trung bnh (0,5 x 3)m, Gram (-). Cc loi thuc ging Salmonella u c th di ng, ngoi tr Salmonella gallinarum. n phomai b nhim Samonella d b vim rut vi cc triu chng ban u l st nh, i v tiu chy. Trong t nhin Samonella c tm thy trong phn gia sc v ngun nc b nhim. Vi khun ny c th b c ch hon ton trong qu trnh thanh trng nhit thp.

Hnh 28. Salmonella

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Vi sinh vt thc phm

Phomai Camembert

4.
4.1

TC NHN NG T SA: RENNIN (CHYMOSIN)

Khi nim chung

Rennin c nh ngha l enzyme ng t sa dch tiu ha ca ngn th t d dy b. N c khm ph bi Heinz, nm 1951. Rennin l mt protease acid tnh, s phn loi E.C.3.4.4.3. Rennin l thnh phn ch yu ca rennet chit rt t ngn th t ca d dy b di 5 thng tui. Cng gn 5 thng tui, thnh phn rennin trong rennet cng gim i. Rennin c bit c kh nng ng t sa cao v phn gii Hnh 29. Rennin thu c t d dy b protein (ch yu l casein ca sa). 4.2 Thnh phn cu to

Rennin c khi lng phn t khong 33.000-34.000Da. V mt cu to phn t cc lin kt hydro c th ng vai tr quan trng trong vic bo v cu trc bc 2,3 ca rennin dng hot ng. Thnh phn ha hc, rennin cha nhiu amino acid acid tnh hn amino acid kim tnh, nhng t l thp hn so vi pepsin. Ngoi ra trong thnh phn rennin cn cha nhiu prolin, serin v trong phn t c cha ti 3 cu disulfur. Do c im thnh phn amino acid, rennin th hin tnh acid yu hn pepsin. 4.3 c tnh v kh nng thy phn ca rennin

Hnh 30. Phn t Rennin

Rennin tinh khit c nhng c tnh ca mt globulin. im ng in ca rennin pI=4,5. Rennin tinh khit c bo qun 15oC. Dch rennet c bo qun nng mui cao 14-20% v c th thm Na-benzoate v propylene-glycol bo qun. rennin thm chn lc qua mng t bo nhng khng thm qua mng t bo mi trng kim. c hiu thy phn: rennin l enzyme thy phn lin kt peptide trong protein. Rennin tinh khit c dng hnh lp phng. Cu to phn t rennin c mch polypeptide v khng lm nh hng n lin kt ester v amin.

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Vi sinh vt thc phm

Phomai Camembert

Rennin tc ng n c cht casein ca sa b ti v nhng loi sa khc. c tnh thy phn casein ca rennin ph thuc rt nhiu vo pH. pH=6,8 rennin phn ct trung bnh 1/33 cn pH=2,3 th phn ct 1/8 s lin kt peptide trong phn t casein.Hot tnh ng t sa t 1:10.000 n 1:15.000 4.4 Qu trnh ng t sa: 3 giai on 4.4.1 Giai on 1: Phn t -casein gi vai tr quan trng trong vic n nh cu trc micelle ca sa. phn t c 2 phn: u amino (u a bo) v u acid (u a nc) Rennin (chymosin) thy phn lin kt peptide trong phn t -casein ti v tr gia acid amin 105 (Phe) vi acid amin s 106 (Met)

Lin kt peptide b b gy bi rennin

Phe NH2 1 u a bo paracasein 105

Met COOH 106 169 u a nc caseinomacropeptide

Phn on caseinomacropeptide c tch khi phn t -casein v ha tan vo dung dch. Phn paracasein vn cn gn li trn cc gc micelle v lm cho micelle d tp hp li vi nhau hn chun b to khi ng

19

Vi sinh vt thc phm 4.4.2 Giai on 2: Cc micelle sau khi mt phn on caseinomacropeptide trong phn t -casein bt u lin kt li vi nhau. l do hin tng gim s tch in b mt ca micelle, t lc y tnh in gia cc micelle cng b gim. b mt micelle tr nn a bo hn v chng c th lin hp li vi nhau d dng hn.. Ngoi ra phn in tch dng ca casein c th tng tc vi s v -casein. Cu calci phosphate s xut hin gia cc micelle v gp phn lm tng kch thc cc khi ng t. Trong qu trnh lin hp li vi nhau, cc micelle cn ko theo cc ht cht bo v mt s hp cht khc c trong sa nh lactose, vitamin Nh vy trong cu trc gel ny ngoi casein l thnh phn chnh cn c lipid, lactose, nc v mt s cht khc

Phomai Camembert

Hnh 31. Micelle casein

Khi dng rennin th hm lng casein b ng t khong 95% so vi khi s dng cc protease t nm si ch t 40-45%. Bn cnh , cc protease khc gy thy phn protein mnh m v lm tng ng k hm lng nit amin trong huyt thanh sa, cng ca khi ng cng s gim ng k 4.4.3 Giai on 3: Cu trc gel casein to nn thuc loi gel ht (particle gel). Mng li khng gian 3 chiu ca gel c hnh thnh bi cc si, mi si gm nhiu ht casein tng tc vi nhau m to thnh, cn mi ht casein c xem l s tp hp ca mt s micelle trong sa. Mng li gel ny khng ng nht m c cc mao dn vi ng knh khong vi m. Thng qua cc mao dn ny mt phn huyt thanh sa s thot ra ngoi lm phomai thnh phm c m thp v cng tng cao 4.5 Cc yu t nh hng Hot ng xc tc ti u ca renin pH = 3,7,pH ti u ca rennin nm vng pH acid yu hn so vi pepsin v thay i ty theo c cht vo khong 3,4-4. c im ca rennin l tc ng mi trng acid va phi v cn c s hin din ca Ca2+. pH=3,7 cc ion Ca2+ lm tng hot rennin, nhng cation ha tr +1 lm gim hot ca n. Cht km hm c tc dng hiu qu nht ln rennin l dung dch H2S 0,0001M v MgCl2. Rennin nhanh chng b mt hot bi ure, prorennin cng vy.

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Vi sinh vt thc phm

Phomai Camembert

Rennin hot ng nhanh pH=2 trong NaCl v hot ng chm pH=5. Tuy nhin pH=2 hnh th rennin khng n nh cn pH=5 th n nh v c bo v tt, thm vo nng NaCl 2M s tng kh nng hot ng ca enzyme. pH: pH=7 c s t phn hy v hot tnh phn hy ca rennin pH ny rt thp, vic bt hot c th do lin quan n s bin tnh trong mi trng kim v qu trnh t phn gii ca mt vi phn t rennin. Hot tnh b gim khi pH > 6 km theo s xut hin protein kt ta trong dung dch nhit cao. Rennin khng b mt hot tnh nhanh khi mi trng kim yu pH=9 nhng b bt hot trong mi trng acid mnh. Nhng nu tip xc lu trong mi trng kim yu s lm bt hot rennin. 4.6 Phng php thu nhn rennin dng dung dch Ganguli v cng s tch chit rennet ng vt non cn sng v thng thc hin hai ln i vi nhng con vt c 3-4 thng tui v s ln thc hin 30-40 ln/con. Cng c th thu rennet t d dy b con, thng c chun b ngay l m bng mt trong hai cch: sy kh hoc p mui, lp d dy c g ra cn nguyn, c thi phng ln bng khng kh v c lm kh. M ngi ta p mui d dy sau khi ra sch, d dy cn lm sch v kh trc khi tch chit. D dy kh t c hai quy trnh s c tch chit bng dung dch NaCl. Gn y ngi ta thc hin sau khi p mui bnh thng c th chit dch d dy khng kh mt cch d dng mc d mc chit dch chm hn so vi d dy kh.

Dch rennet c bo qun nng mui cao 14-20% v thm cht bo qun nh sodium benzoat v propylene glycol. Dch rennet v rennet b thu nhn c mu h phch nht n mu nu m hoc bt mu trng n nu nht. Dch rennet c chit cha rennin hot ng v tin rennin bt hot. Thm acid vo s chit t hiu qu ti a. Hnh 32. Ch phm Rennet Phng php thu nhn dung dch rennin: C th lm mt trong hai cch sau: 4.6.1 Cch 1: D dy b xay nhuyn HCl 0,2% Cho vo 0,7% acid boric trn tng V T l 1:3 theo V

21

Vi sinh vt thc phm

Phomai Camembert

4.6.2 Cch 2: D dy b xay nhuyn Nc mui 10% Chnh bng HCl v pH=4 T l 1:3 theo V

Cho 0,7% acid boric trn tng V (c tc dng bo qun). Gi 35-400C c hai mu qua 30 gi trong t m. Sau dng HCl chnh li pH ca dung dch c hai phng php v pH=4. Ly ra em lc qua vi mng v vi nhiu lp c dch trch rennin th

5.
-

QUY TRNH SN XUT PHOMAI CAMEMBERT

Tun theo nguyn l c bn ca sn xut phomai: gm 3 giai on chnh: S hnh thnh dng gel casein: v bn cht l qu trnh ng kt hay ng t ca sa Qu trnh tch nc tng phn ca gel ny do s co gel tc l s co cc micelle ca phomai Qu trnh chn phomai nh h enzyme c trong khi gel c tch nc, chnh l s chn ti ca khi ng ch yu nh vo kh nng tng sinh ca mt s vi sinh vt Tm tt quy trnh sn xut phomai Camembert:

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Vi sinh vt thc phm

Phomai Camembert

5.1

Cc giai on chun b sa nguyn liu:

Cc giai on chun b sa ti c xem l rt quan trng v nh hng ln n hng v phomai thnh phm. hin nay ti Php, sn phm Camemebert d c sn xut quy m cng nghip vi sn lng ln nhng khng th b qua giai on ny. u tin, sa ti sau khi nhp v nh my c qua x l nhit 64-650C trong thi gian 15-20 giy nhm tiu dit v c ch h vi sinh vt v enzyme c trong sa. Tip theo, sa s c chun ha v hm lng cht bo 28g/l. Thnh thong, ngi ta hiu chnh c hm lng protein trong sa. sn xut phomai Camembert, yu cu lng protein khng thp hn 31g/kg sa nguyn liu. Hnh 33. Bn chun b sa

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Vi sinh vt thc phm

Phomai Camembert

Tip theo b sung mui CaCl2 vo sa vi hm lng 0.025-0.075g/l. Tin hnh cy ging vi khun lactic vi t l 0.2-0.5% (v/v). Qu trnh ln men lactic c thc hin 8-140C trong thi gian t 15-20 gi. Khi kt thc ln men, gi tr pH ca sa gim xung cn 6.30-6.35 Nhng giai on chun b trn thc hin mt ngy trc khi a sa nguyn liu vo sn xut phomai. Trong sn xut th cng vi quy m nh, ngi ta c th b qua giai on x l nhit sa ti. Tuy nhin, giai on ny li rt quan trng khng nn b qua v n gip qu trnh ln men lactic c din ra tt hn. Hin nay,khi sn xut cc phomai mm v bn mm ngi ta cng thc hin nhng bc chun b sa nh trn. 5.2 Thanh trng sa v ln men:

Sa nguyn liu sau khi chun b c em i thanh trng 720C trong thi gian 1520 giy. Sau , ngi ta thm CaCl2 vo sa mt ln na vi hm lng 0.025-0.075g/l v cy ging vi sinh vt vi t l 1.5-2.0% (v/v). Hnh 34. Thanh trng v thm CaCl2 ln hai Cc nh sn xut c th s dng nhng t hp ging vi sinh vt khc nhau, thng gp nht l nhm vi khun lactic a m (Leuconostoc lactis, Lactococcus cremoris), nm si Geotrichum candidum v nm men. Thi gian ln men t 15 pht n 1 gi 30 pht, nhit ln men khong 33-360C. Sau qu trnh ln men, pH sa t 6.10-6.35. 5.3 ng t v tch s b huyt thanh sa 5.3.1 Phng php thc hin: thc hin qu trnh ng t, ngi ta s dng ch phm rennet vi hm lng 1923ml cho 100 lt sa nguyn liu. Tng thi gian ng t ko di 30-45 pht. Nhit gi khong 36-390C. Qu trnh c thc hin theo phng php gin on trong thit b hnh tr ng, c cnh khuy. Th tch bn ng t trung bnh l 80-120 lt.

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Vi sinh vt thc phm

Phomai Camembert

Hnh 35. ng t sa nh rennet trong bn ng t c cnh khuy Sau qu trnh ng t, ta khuy o nh hn hp thu c v tin hnh tch s b huyt thanh sa ra khi bn ng t. Vic khuy o nh k s gip qu trnh tch huyt thanh sa din ra d dng hn. C khong 30-40% huyt thanh c tch ra trong giai on ny. Hnh 36. Tch huyt thanh s b 5.3.2 Thit b ng t 5.3.2.1 Thit b ng t thng thng B ng t hnh ch nht, xung quanh l lp v o dn tc nhn iu nhit nhm n nh nhit sa cha trong b. trn than thit b, ti v tr gn st y l ca bm sa vo bn v tho huyt thanh sa ra khi bn. Di y h thng l chn . Pha trn thit b l mt thhanh ni gn cc cnh khuy, h thng dao ct hoc bng p ty thuc vo mc ch s dng nhng thi im khc nhau trong qu trnh ng t casein Khi tin hnh tch huyt thanh sa, ngi ta cho li lc vo b v kt ni vi ca thot gn y. Cc khi ng t s c li lc gi li trong bn, phn huyt thanh sa s chui qua li lc thot ra ngoi. 5.3.2.2 Thit b ng t th h mi Thit b dng hnh tr, nm ngang v c t trn 4 chn . Xung quanh thit b l mt lp v o cha tc nhn iu nhit. h thng cch khuy v dao c b tr trn trc chnh ca thit b hnh tr ngang. Motor s lm xoay trc trong qu trnh s dng. b phn tch huyt thanh sa l mt ng hnh tr c l c nh, nh cc khi ng s c gi li trong thit b, cn huyt thanh sa s chui vo ng nh bm thot ra ngoi. u phun s a cht ty ra vo v sinh thit b theo ch t ng. np y c th tho ri quan st v phc v cho vic v sinh thit b khi cn 5.3.2.3 Yu cu cc khi ng - Cc khi ng c kch thc 2.0-2.5cm. - chua huyt thanh sa l 14-160D.

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Vi sinh vt thc phm 5.4

Phomai Camembert

Tng thi gian cho qu trnh x l v tch s b huyt thanh sa t thit b ng t l 30-40 pht. khun v kt thc vic tch huyt thanh

Khun c dng hnh tr vi ng knh trung bnh 10.5-11.0cm, c lm bng thp khng g. Sau khi hn hp khi ng vo khun , qu trnh ttch huyt thanh sa tip tc din ra. Ngi ta lt ngc khun ba ln gip cho vic thot huyt thanh v nh hnh khi ng trong khun c d dng. Sau 30 pht khun, ta tin hnh lt khun ln th nht. Cc ln hai v ba c thc hin sau thi im khun 3 gi v 9 gi. Trong 3 gi u, nhit mi trng cn c hiu chnh 26280C. Trong 6 gi cui, ta h nhit mi Hnh 37. Khun nh hnh phomai 0 trng xung vi tc 1 C/ gi. Trong qu trnh tch huyt thanh sa, chua tng dn. Sau 3 gi khun, chua huyt thanh tng ln 300D. Cn sau 9 gi, chua tng n 90-1100D. 5.5 Tch khun Sau khi khi ng d c nh hnh v qu trnh tch huyt thanh sa kt thc , ngi ta tin hnh tch khi ng ra khi khun Cc ch tiu ha l quan trng ca khi ng trong sn phm phomai Camembert: - Tng hm lng cht kh: 40-42% - pH = 4.80-4.90 - Hm lng calci: 0.35-0.40% (so vi tng hm lng cht kh) Trong thnh phn ha hc ca khi ng, ngoi nc, protein v calci, cn c cht bo, ng lactose, cc cht khong khc, vitamin 5.6 p mui Ty theo tng loi phomai m qu trnh p mui c th c thc hin theo nhng phng php khc nhau: - Ngm khi ng thu c (sau giai on khun v tch khun) vo dung dch nc mui. Phng php ny thng c dng trong quy trnh sn xut phomai Camembert quy m cng nghip. - Rc mui (dng tinh th) ln b mt khi ng (sau giai on khun v tch khun) - Phi trn mui (dng tinh th) vi cc khi ng (sau giai on ng t v tch huyt thanh sa), sau hn hp ny s c em i khun to hnh sn phm.

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Vi sinh vt thc phm -

Phomai Camembert

Kt hp cc phng php trn: khi ng thu c sau giai on khun v tch khun s c em ngm trong dung dch nc mui; sau ngi ta s tip tc rc tinh th mui ln b mt khi ng Phng php p mui bng cch ngm khi ng thu c sau giai on khun v tch khun vo dung dch nc mui 5.6.1 Cc bin i din ra trong qu trnh p mui: Khi ng c cu trc xp v cha nhiu mao qun. Cc mao qun c ng knh khc nhau. ng knh ca mt mao qun bt k cng khng n nh v c th thay i theo chiu di ca mao qun . Cc mao qun trong khi ng khng c sp xp theo mt hng c nh no c. Hnh 38. H thng mao qun Khi ta ngm khi ng vo nc mui, cc phn t mui s khuch tn vo su bn trong khi ng nh h mao qun ni trn. ng thi nc v mt s cht tan t trong khi ng s khuch tn ra dung dch mui. Nh vy s xy ra hin tng trao i ion gia Na+ ca nc mui v Ca2+ ang lin kt vi casein ca khi ng. Kt qu l hm lng ion Ca2+ trong khi ng b gim, nh phomai thnh phm s t c mt do nht nh. 5.6.2 Cc yu t nh hng n qu trnh p mui: Hm lng cht bo trong khi ng: cc cht bo tn ti dng ht cu. Mt s ht bo phn b trong nhng mao qun ca khi ng. Nu hm lng cht bo cng cao, s khuch tn ca cc phn t mui vo su bn trong khi ng s din ra chm v b cn tr, thi gian p mui cn phi ko di hn. Hm lng nc trong khi ng: kt qu thc nghim cho thy khi hm lng nc trong khi ng cng ln th s khuch tn ca cc phn t mui s cng nhanh. Kch thc khi ng: cc khi ng thng c dng hnh tr; tuy nhin chiu cao phn thn tr lun nhh hn ng knh y. Nu khi ng c ng knh cng ln th tng hm lng mui khuch tn vo bn trong s cng thp khi thi gian ngm v trng lng khi ng khng i. Nng mui trong nc mui: nng mui trong dung dch cng cao s lm tng lng mui khuch tn vo khi ng. Nu nng mui trong dung dch thp hn 16%, mt lng nh casein trong khi ng s ha tan vo nc mui. Hin tng ny nh hng xu n cu trc sn phm. Nhit nc mui: khi tng nhit th tc khuch tn mui v qu trnh thot m ra khi khi ng s nhanh hn.

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Vi sinh vt thc phm -

Phomai Camembert

pH dung dch mui: gi tr pH c nh hng rt ln n hm lng mui khuch tn vo khi ng v cu trc phomai thnh phm. l do ion H+ trong nc mui c th th ch cc ion Ca2+ trong khi ng tng t nh nhng ion Na+. Tuy nhin H+ khng th th ch Na+ trong gel casein + Khi nc mui c pH = 5.8-6.0, hm lng ion H+ trong dung dch khng nhiu. Nh vy, qu trnh trao i ion din ra ch yu gia Ca2+ ca khi ng vi ion Na+ ca dung dch mui. Kt qu l hm lng natri trong khi ng tng ln lm cho cu trc gel tr nn mm v c th b bin dng torng qu trnh chin tip theo. + Khi nc mui c pH = 5.2-5.6, cc ion Na+ v H+ cng th ch cho mt phn ion Ca2+. Khi ng sau khi p mui s c cu trc tt v n nh + Khi nc mui c pH nh hn 5.2 s c rt nhiu ion H+ c khuch tn vo khi ng lm khi ng cng v gin. Gi tr pH = 5.2-5.4 c xem l gi tr ti u ca dung dch mui cho qu trnh p mui nhiu loi phomai - Thi gian: khi tng thi gian ngm khi ng trong dung dch mui, lng mui khuch tn s tng, m khi ng gim. Thi gian ngm ph thuc vo kch thc khi ng Trong thc t ngi ta thng ti s dng nc mui cho cc m sn xut tip theo. Khi cn tin hnh lc dung dch nc mui loi b cc tp cht th ri hieu chnh li nng mui. nu ta s dng dung dch mui nng cao (18-23%), hu ht cacc1 vi sinh vt trong nc mui b tiu dit hoc c ch bi hin tng p lc thm thu. Trong mt s trng hp, c th thanh trng nc mui bng tia UV hoc phng php vi lc nc mui t c mc v trng theo yu cu 5.6.3 Phng php thc hin i vi phomai Camembert, nng mui thch hp l 18-23% (w/w) c b sung CaCl2 v hiu chnh pH. Cht chnh pH thng dng l acid lactic hoc acid chlohyric. Yu cu acid chlohyric khngc cha cc kim loi nng nh Pb, Cu, Hg, As Hm lng calci trong nc mui trung bnh 0.1-0.2%. Nhit dung dch mui trong qu trnh ngm khi ng l 10-140C Cc thit b ngm mui c th hot ng gin on hoc lin tc. thng dc chia thnh 2 nhm: - Thit b ngm b mt: thng c dng hnh hp ch nht. Trong qu trnh hot ng, cc khi ng s c xp thnh mt lp song song vi mt y ca thit b. Chng thng ni ln pha b mt ca dung dch nc mui - Thit b ngm b su:cng c dng hnh hp ch nht. Ngi ta s dng nhng lng li c nhiu ngn cha cc khi ng. Sauk hi t cc khi ng ln cc ngn trong lng, ta nhng ngp cc lng li vo dung dch nc mui trong thit b ngm Cc thit b ngm khi ng c dt trong phng c nhit trong khong 12-140C. Cn ch n tnh trng v sinh ca phng, hn ch s nhim vi sinh vt vo bn thnh phm. Tng hm lng NaCl trong phomai Camembert chim khong 1.7-1.8% khi lng sn phm

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Vi sinh vt thc phm 5.7 Cy nm si

Phomai Camembert

Qu trnh cy ging vi sinh vt c thc hin bng cch phun bo t nm si Penicillium camemberti ln b mt khi ng qua p mui. Ngi ta cng c th s dng loi Pencillium candidum trong sn xut phomai Camembert.Nm mc c th c nhn ging theo phng php nui cy b mt hoc nui cy b su Qu trnh cy ging c thc hin bng thit b phun bo t t ng vi hm lng ng theo ch ci dt. Cc khi ng sau khi c cy bo t nm si trn b mt s c a vo phng cha tm thi c nhit khong 14-150C trong thi gian 24 gi. m tng i ca khng kh trong phng cha tm l 85%. Sau chng c chuyn vo kho chn phomai. 5.8 chn 5.8.1 Cc bin i xy ra trong qu trnh chn phomai: a) Bin i sinh hc: Cc vi sinh vt c trong khi ng bao gm nhm vi khun, nm men, nm si tip tc thc hin qu trnh trao i cht trong sut giai on chn. Tuy nhin tc ca cc bin i sinh hc kh chm do nhit ca qu trnh chn kh thp (12-130C). Bo t ging Pencillium s pht trin thnh cc khun ty th trn b mt khi phomai, to nt c trng cho phomai Camembert Trong trng hp khng tun th nghim ngt cc thng s cng ngh v iu kin v sinh khng m bo, khi ng t c th b nhim nhng vi sinh vt nhm gy thi. S trao i cht ca chng gy nn nhng bin i xu, lm gim gi tr dinh dng ca phomai 5.8.1.1 Bin i ho sinh v ha hc - ng lactose s c tip tc chuyn ha thnh acid lactic v nhiu sn phm ph khc do nhm vi khun lactic - Protein b thy phn mt phn do xc tc ca nhm enzyme protease do nm si v vi khun lactic tng hp nn. Rennet cng ng mt vai tr quan trng trong qu trnh chn. Rennet hot ng to ra sn phm polypeptide l c cht cho cc protease. Ngoi ra protease cn c ngun gc t sa ti (do tuyn v tit ra) cng c tm thy trong khi ng do qu trnh thanh trng khng c ch c hon ton hot tnh ca chng. Trong sn xut yu cu mc thy phn protein khi chn ch l s b lm tng kh nng tiu ha cho ngi s dng nhng vn phi gi c hnh dng v cu trc ca sn phm - S phn hy mt s acid amin t do trong khi ng do nhiu loi enzyme xc tc gy ra mi kh chu cho sn phm + Enzyme decarboxylase: xc tc phn ng decarboxyl ha cc acid amin v to ra amine. Tip theo, amine s b oxy ha to thnh NH3 v aldehyde + Enzyme deaminase xc tc phn ng deamine ha cc acid amin to ra NH3 v -keto acid. Tip theo cc -keto acid c th chuyn ha thnh aldehyde

29

Vi sinh vt thc phm

Phomai Camembert

+ Enzyme demethiolase xc tc phn ng phn gii cc acid amin cha lu hunh, in hnh l methionine. Nhng sn phm to ra gm: methanethiol, dimethyldisulfide v thiapentane hoc thiahexane, c th sinh ra kh H2S + Enzyme lyase xc tc phn ng phn hy tyrosine thnh phenol; chuyn ha tryptophan thnh indol, NH3 v acid pyruvic + Enzyme lyase xc tc chuyn ha acid amin ny thnh acid amin khc. Cc acid amin mi c to thnh tip tc tham gia vo cc phn ng chuyn ha ni trn - Triglyceride b thy phn do enzyme lipase c ngun gc t nm si. Tip theo cc acid bo t do c hnh tthnh s tip tc chuyn ha to nn nhng hp cht gy mi. Tuy nhin, cht bo trong khi ng bin i vi mc kh thp do enzyme lipase kh tip xc c vi c cht ca n. Quan trng nht l s hnh thnh oct-1-en-3-ol t ester ca acid linoleic hoc arachidonic. y l cu t to mi c trng cho sn phm b) Bin i vt l: S sinh trng ca vi sinh vt thng km theo hin tng ta nhit. Do cn lm thong kh phng ui nhhit, CO2 v cung cp O2 cho nm si pht tin trn b mt sn phm 5.8.2 Phng php thc hin Cc khi ng c t ln k gi ri a vo phng chn. Mi gi gm nhiu k. kch thc c thit k ph hp vi khi lng sn phm, nng sut ca nh my ng thi phi m bo thong kh trong sut thi gian chn Ta cn s dng khng kh v trng thng kh phng chn. i vi phomai Camembert, nhit phng dc gi 12130C, m khng kh tng i l 95%. Thi gian chn ko di 8-9 ngy. ngy th su cn tin hnh lt ngc khi ng m bo thong kh v sn phm phomai t c ng nht cao v cu trc v mi v

Hnh 39. Hm phomai

5.8.3 Cc cu t hng trong sn phm sau khi chn: Amoniac NH3 Cc hp cht sulfur Acid bo mch ngn Methylketone Ru bc hai Oct-1-en-3-ol CH3-(CH2)4-CHOH-CH=CH2

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Vi sinh vt thc phm 5.9 Bao gi phomai

Phomai Camembert

H vi sinh vt trong phomai s tip tc thc hin qu trnh trao i cht trong sut thi gian bo qun sn phm. Do bao b phi c thm kh nht nh. Thng c dng nht l bao b c ngun gc cellulose. thm nc trung bnh ca bao b l 160g/m2 trong 24 gi. Mt s nh sn xut li dng giy nhm. Tuy nhin thm kh ca n rt km Trong qu trnh bo qun, c s thot CO2 v hi nc ra khi sn phm do s trao i cht ca vi sinh vt. Hin tng ny lm gim trng lng khi phomai. Nu lng CO2 v hi nc thot ra cng nhiu, trng lng v m gim lm chm i cc bin i sinh hc v ha sinh trong sn phm i vi nhng bao b c thm km, vic thot CO2 v hi nc t khi phomai ra mi trng b hn ch. Trng lng gim chm nhng s ngng t hi nc thc y cc bin i sinh hc v ha sinh trong khi phomai. Hin tng ny nhanh chng lm thay i mi v v cu trc sn phm

Hnh 40. Bao b giy v bao nhm 5.10 Sn phm phomai Camembert: nh lng: Phomai Camembert thnh phm thng c dng bnh trn, trng lng mi bnh khng nh hn 110gr c tnh vt l v cm quan: sn phm dng bn rn (semi solid), khng c cc l kh, mu trng, mi acid v mi mc nh.

Hnh 41. Phomai Camembert thnh phm

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Vi sinh vt thc phm

Phomai Camembert

- c tnh ha hc: nc 51%, mui n 3,7%, canxi 380mg trong 100g v pH=6,9 - Gi tr dinh dng Khi lng 100g Nng lng 280cal Cht bo 23g Protein 19g Carbohydrat Vt Vitamin A 240g Vitamin B1 50g Vitamin B2 450g - Thi hn s dng: 2-3 thng - Sn xut cng nghip hng nm 180 tn, xut khu i nhiu nc trn th gii - S dng: dng trc tip hoc dng vi mn n khc

Hnh 42. Sn phm phomai Camembert trn th trng

6. MT S VN THO LUN TRONG QU TRNH BO CO V B SUNG CA NHM

Ti sao khun ty nm mc P.camemberti c mu trng nhng thng thng sn phm phomai Camembert li c lp v mu nu nht? - 15 ngy: thi im tt nht bao gi, xut xng. lc ny phomai c lp v trng tinh khit - 45 ngy: qu trnh bin i hon chnh, c mi thm ngt, hi ging mi ht ph c trng, lp v hi ng vng v c nhng vch trng nh phn - 70 ngy: phomai mm hn, mi thm nng, c v hi hng, cay v lp v chuyn sang mu nu Mu nu nht xut hin trn lp v ca phomai l do trong qu trnh bo qun mt s t bo nm mc cht lm bin i mu ca sn phm. Tuy nhin, nu vn trong thi gian s dng (t 2 3 thng nhit 2-40C) th khng nh hng g n cht lng phomai. Khi tin hnh thanh trng s tiu dit cc vi khun lactic s dng trong ln men s b, sau li tin hnh cy vi khun lactic ln hai. Vic lm trn nhm mc ch g? C th a qu trnh thanh trng ln trc qu trnh cy vi khun lactic khng ?

32

Vi sinh vt thc phm

Phomai Camembert

Mc ch ca vic ln men lactic s b nhm to ra s lng vi khun lactic chim u th c ch cc vi khun khc (nu chab tiu dit khi x l nhit) ng thi qu trnh ti ra acid lactic s a pH ca sa v 6.3 6.35 l pH hot ng ti u ca enzyme rennin, sau ta thanh trng tiu dit pH ca sa khng tip tc gim xung na. Tip theo ta cy vi khun lactic ln hai c vai tr to cc cu t hng cho sn phm giai on sau, tuy nhin lc ny pH ca sa khng gim xung na v s c mt ca nm men Geotrichum candidum s cnh tranh vi vi khun lactic. Loi nm ny c kh nng pht trin ngay trong iu kin pH rt thp, chng oxi ha acid lactic thnh CO2 v nc, do lm phomai gim chua. C th dng cc loi enzyme ng t sa khc do vi sinh vt tng hp thay cho vai tr ca rennin hay khng? Phomai Camembert cng nh mt s loi phomai khc ch s dng enzyme rennin ng t sa v rennin ch c tc dng phn ct mt lin kt c hiu trong phn t casein sa (lin kt peptide gia Phe105 v Met106) lm ct t phn a nc ca casein lm cho cc phn t ny tr nn a bo hn v c xu hng tin li gn nhau ng thi li ko cc phn t khc trong sa (,-casein, lactose, lipid, vitamin) to ra khi ng. Theo nghin cu cho thy rennin c tc dng ng t 90% lng casein sa so vi khi s dng cc protease t nm si ch t 40-45%. Bn cnh , cc protease khc gy thy phn protein mnh m v lm tng ng k hm lng nit amin trong huyt thanh sa, cng ca khi ng cng s gim ng k Hin nay tng hiu qu kinh t v tn dng nguyn liu t ngnh ch bin tht, ngoi ngun enzyme rennin t d dy b, ngi ta cn li trch rennin t d dy cc loi ng vt khc nh d, heo, b, cu tui ln hn Nng ca nc mui trong qu trnh p mui cao c lm nh hng n s pht trin ca nm mc P.camemberti c cy vo sau hay khng? Tc dng ca vic p mui l to v mn v hnh thnh cu trc n nh cho sn phm. Nng dung dch nc mui s dng cao nhm c ch vi sinh vt nhng qu trnh khuch tn mui qua h thng mao qun vo trong khi ng chm nn kt thc qu trnh p mui nng NaCl trong khi ng ch t t 1.7-1.8%, hm lng ny khng cao nn khng nh hng n qu trnh pht trin ca nm mc P.camemberti Trong qu trnh chn phomai c xy ra phn ng deamine ha, decarboxyl ha s sinh ra kh NH3, SO2 c lm nh hng hng v sn phm khng? Cc kh sinh ra s lm gim hng v ca sn phm nhng do qu trnh deamine ha, decarboxyl ha xy ra, s hnh thnh kh l tt yu do yu cu v hm phomai rt nghim ngt i hi phi c s thng kh tt v khi ng cn c lt o thng xuyn Vai tr ca CaCl2 trong qu trnh ng t sa:

33

Vi sinh vt thc phm

Phomai Camembert

Ion Ca2+ s lm gim in tch ca casein do chng to lin kt vi cc nhm tch in trong phn t casein, do lm gim lc y tnh in gia cc micelle vi nhau v gip cho qu trnh ng t sa din ra nhanh v d dng hn. Vic b sung CaCl2 c th lm gim nh ph ca sa. Hin tng ny cng c li cho qu trnh ng t. Nhng nu b sung calci vi hm lng qu cao, khi ng t tr nn cng hn s gy kh khn cho vic ct khi ng v cc giai on ch bin tip theo trong sn xut phomai. Hm lng CaCl2 thng s dng l 5-20g cho 100kg sa. i vi nhng sn phm phomai c hm lng cht bo thp, ngi ta cn b sung NaHPO4 vo sa (hm lng 10-20g/kg) trc khi cho CaCl2 vo. Khi do ca khi ng c ci thin ng k do s to thnh dng keo Ca3(PO4)2, chng c chc nng to do cho khi ng nh cc ht cu bo

TI LIU THAM KHO

Nguyn c Lng, Cng ngh vi sinh (tp 3) Thc phm ln men truyn thng NXB i hc Quc gia TP. H Ch Minh L Th Lin Thanh L Vn Hong, Cng ngh ch bin sa v cc sn phm t sa NXB Khoa hc v K thut L Vn Vit Mn,Gio trnh Cng ngh sn xut cc sn phm t sa v thc ung pha ch (tp 1) Cng ngh sn xut cc sn phm t sa NXB i hc Quc gia TP. H Ch Minh L Th Kim Lin - Trng Th Nguyt, ti Cng ngh ln men Quy trnh sn xut phomai Trng i hc Cng nghip TP. H Ch Minh, Khoa Cng ngh sinh hc v K thut mi trng L Vn Vit Mn, Cng ngh ch bin thc phm NXB i hc Quc gia TP.HCM Nguyn c Lng, Cng ngh enzyme NXB i hc Quc gia TP.HCM Nguyn Ln Dng - Nguyn Lin Hoa - L Hong Yn - o Th Lng, Chng trnh Vi sinh vt, i cng v vi nm http://vietsciences.free.fr/khaocuu/nguyenlandung/vinam01a.htm

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