Résumé
CO2 is produced by many microorganisms present in cheese and it can affect cheese quality both during processing and storage. The knowledge of the extent of CO2 production by cheese microorganism (CO2 production rate coefficients) may be used to predict gas exchange in cheese/packaging systems, helping dairy industries in the right choice of the packaging (higher/lower gas permeability) and mastering of cheese ripening. However very few coefficients for CO2 production rate have been published and the ones assessed in vitro (not inside real food) may not well describe the activity of the microorganisms in situ. We have therefore developed a methodology for the in situ assessment of CO2 production rate and applied it to cheese with propionic acid fermentation. The proposed methodology is based on infra-red measurement of CO2 and it allows measuring its accumulation up to 1% with 0.001% resolution, while monitoring the level of oxygen. The method showed a good repeatability, with a low coefficient of variation within samples (6.6%) and between samples (8.4%) compared to 10–30% between samples found in literature. The method was compared with a gas chromatography based method, which is also described.