Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses

Jurado García-Posada, Miguel and Vicente, Carlos Javier (2020). Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses. "The Journal of Dairy Research", v. 87 (n. 1); pp. 117-122. ISSN 0022-0299. https://doi.org/10.1017/S0022029919000906.

Description

Title: Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses
Author/s:
  • Jurado García-Posada, Miguel
  • Vicente, Carlos Javier
Item Type: Article
Título de Revista/Publicación: The Journal of Dairy Research
Date: February 2020
ISSN: 0022-0299
Volume: 87
Subjects:
Freetext Keywords: Cheese; fungi; Penicillium commune; texturometer
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

We analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-hard inoculated cheese blocks compared with the control. In addition, the presence of fungal growth on cheese rind increased the total work of penetration (a measure of resistance to probe penetration), but only in extra-hard cheeses, suggesting that the moisture of cheese might be affecting the growth capacities and performance of P. commune. The change in textural properties of cheeses was linked to desiccation of the upper 0.5-cm rind layer mediated by P. commune.

More information

Item ID: 63903
DC Identifier: http://oa.upm.es/63903/
OAI Identifier: oai:oa.upm.es:63903
DOI: 10.1017/S0022029919000906
Official URL: https://doi.org/10.1017/S0022029919000906
Deposited by: Memoria Investigacion
Deposited on: 13 Oct 2020 07:28
Last Modified: 13 Oct 2020 07:28
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