Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould‐ripened Civil cheese during ripening

• Published in: International journal of dairy technology 2014-11, Vol.67 (4), p.594-603
• Main Authors: Cakmakci, Songul, Hayaloglu, Ali A, Dagdemir, Elif, Cetin, Bulent, Gurses, Mustafa, Tahmas‐Kahyaoglu, Deren
• Format: Article
• Language: English
• Subjects: Blue-type cheese; Cheese; cheesemaking; chemical composition; Dairy industry; International; microbiology; Mould-ripened Civil cheese; nitrogen; Penicillium roqueforti; Penicillium roquefortii; Production planning; Proteolysis; ripening; Studies; whey cheeses
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.12156

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.