Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening
Küçük Resim Yok
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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 90days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1-2logcfu/g towards the end of ripening.
Açıklama
Anahtar Kelimeler
Blue-type cheese, Mould-ripened Civil cheese, Penicillium roqueforti, Proteolysis
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
67
Sayı
4
