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

Published online by Cambridge University Press:  17 January 2020

Miguel Jurado  and
Carlos Javier Vicente
Miguel Jurado*
Affiliation:
Department of Chemistry and Food Science, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040Madrid, Spain
Carlos Javier Vicente
Affiliation:
Department of Chemistry and Food Science, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040Madrid, Spain
*
Author for correspondence: Miguel Jurado, Email: miguel.jurado@upm.es
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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.

Keywords

CheesefungiPenicillium communetexturometer
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 117 - 122
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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