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Effects of P enicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould‐ripened Civil cheese during ripening
Author(s) -
Cakmakci Songul,
Hayaloglu Ali A,
Dagdemir Elif,
Cetin Bulent,
Gurses Mustafa,
TahmasKahyaoglu Deren
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12156
Subject(s) - penicillium roqueforti , ripening , starter , food science , cheese ripening , proteolysis , composition (language) , chemistry , cheesemaking , farmer cheese , penicillium , biochemistry , milk products , linguistics , philosophy , enzyme
Four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti ( SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter‐free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould‐ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P . roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1–2 log cfu/g towards the end of ripening.