Effects of different strains <i>Penicillium nalgiovense</i> in the Nalžovy cheese during ripening

Mrázek, Josef; Pachlová, Vendula; Buňka, František; Černíková, Michaela; Dráb, Vladimí­r; Bejblová, Martina; Staněk, Karel; Buňková, Leona

doi:10.1002/jsfa.7375

Cited by 10 publications

(7 citation statements)

References 27 publications

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“…This shows that the P. nalgiovense superficial growth not only conferred a novel external appearance, but also contributes to giving the product specific sensory properties. It coincides with results obtained by Mra´zek et al (2016) who have studied the influence of eight strains of P. nalgiovense on proteolytic and organoleptic changes during ripening of soft Nal zovy cheeses. Results showed different degrees of strain intervention in colour of cheese surface, bitterness and flavour of Nal zovy cheese.…”

Section: The Influence Of Different Ripening Time and Temperatures On...supporting

confidence: 90%

“…The proteolytic activity of Penicillium strains during ripening of cheeses contribute to the texture, and organoleptic properties (Fernández-Bodega et al., 2009). Intensity of sensory changes through ripening process is species- and also strain- dependent (Mrázek et al., 2016). Odorants in surface mould-ripened cheeses, like Camembert, were studied in detail by Kubíčková and Grosch (1997).…”

Section: Introductionmentioning

confidence: 99%

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Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

Moavro

Pino

Sanchez-Díaz

et al. 2021

Food sci. technol. int.

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Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14. The ripening process continued at either 5 °C or 12 °C for 21 days. Results showed that P. nalgiovense not only confers the external desirable appearance but also has a protective effect against dehydration process. Inoculated cheeses showed descriptors of odour and flavour associated with moulds. Ammonia notes were perceived only for inoculated cheeses on day 35 being more pronounced at 12 °C than 5 °C. The high fat content of the cheeses and the transparent and microperforated packaging might affect the oxidative stability of cheeses at the end of the ripening.

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Section: The Influence Of Different Ripening Time and Temperatures On...supporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

Moavro

Pino

Sanchez-Díaz

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 93%

“…produce an unlikable taste in cheese (Mrázek et al 2015). Also, a ne balance between proteolysis and peptidolysis avoids bitterness formation in the cheese (Zhao et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

Alhelli

Mohammed²,

Hussin

2020

Preprint

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Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

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“…The remarkable variances in the quantity of the amino acids stated earlier are probably affected not only by the proteolytic activity of concentration enzymes but also by their alteration into other products, which could influence sensory properties of cheese (Mrázek et al 2015). High concentration of flavour components on justification of proteolysis could then produce an unlikable taste in cheese (Mrázek et al 2015). Also, a fine balance between proteolysis and peptidolysis avoids bitterness formation in the cheese (Zhao et al 2016).…”

Section: Discussionmentioning

confidence: 94%

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

et al. 2021

View full text Add to dashboard Cite

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

show abstract

Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

Cited by 10 publications

References 27 publications

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

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