1. Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.
- Author
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Judacewski P, Los PR, Benvenutti L, Alberti A, Simões DR, and Nogueira A
- Subjects
- Brazil, Cheese microbiology, Chemical Phenomena, Fermentation, Food Preferences, Humans, Hydrogen-Ion Concentration, Lactobacillus delbrueckii metabolism, Lactococcus lactis metabolism, Mechanical Phenomena, Milk Proteins analysis, Milk Proteins metabolism, Penicillium metabolism, Principal Component Analysis, Proteolysis, Sensation, Streptococcus thermophilus metabolism, Surface Properties, Tyrosine analysis, Tyrosine metabolism, Cheese analysis, Food Inspection, Food Quality, Lactobacillus delbrueckii growth & development, Lactococcus lactis growth & development, Penicillium growth & development, Streptococcus thermophilus growth & development
- Abstract
Background: White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description., Results: The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers., Conclusion: The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry., (© 2015 Society of Chemical Industry.)
- Published
- 2016
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