TY  - Type of reference 
TI  - Origin and Fate of Gas in Cheese 
AU  - Filippo Acerbi 
AU  - Valérie Guillard 
AU  - Paul L. H. McSweeney 
AU  - Jens Risbo 
AU  - Carole Guillaume 
AU  - Nathalie Gontard 
AB  - Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. 
DO  - 10.21494/ISTE.OP.2021.0677 
JF  - Food Science and Technology 
KW  - Cheese,  atmospheric gases,  diffusivity,  solubility,  Henry’s law,  Fick’s law, Fromage,  gaz atmosphériques,  diffusivité,  solubilité,  loi de Henry,  loi de Fick,  
L1  - https://openscience.fr/IMG/pdf/iste_sta20v3n1_1.pdf 
LA  - en 
PB  - ISTE OpenScience 
DA  - 2020/03/11 
SN  - 2752-6860 
TT  - Origine et devenir des gaz dissous dans le fromage 
UR  - https://openscience.fr/Origin-and-Fate-of-Gas-in-Cheese 
IS  - Issue 1 
VL  - 3 
ER  -