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

Abstract

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.

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

“…Chemical composition and pH of mold‐ripened cheeses after 2 days of ripening were: 54.77 ± 0.41% for moisture, 31.48 ± 0.44% for total protein, 0.97 ± 0.02% for titratable acidity, 3.91 ± 0.57% for salt contents, and 4.95 ± 0.00 for pH. The composition was in accordance with the results for 2 days old Civil cheeses reported by Cakmakci et al (). pH values estimated in this study was much lower than those of the studies performed by Cakmakci, Cetin, et al () and Hayaloglu and Karabulut (), who reported that the cheese pH after at least 3 months of ripening was around 6.0.…”

“…Civil cheese is produced in the East Anatolia Region of Turkey, especially in Erzurum province (Cambaztepe, Cakmakci, & Dagdemir, ). It is produced by the addition of rennet and preacidified whey into the milk with gentle stirring (Cakmakci et al, ). Skimmed cow's milk is used for the production of the cheese and the resulting cheese is preferred by consumers with high cholesterol complaints, due to a lower level of fat (Cakmakci, Cetin, et al, ; Yazici & Dervisoglu, ).…”

Çiğ ve Pastörize Akkaraman Koyun Sütlerinden Üretilen Erzincan Tulum Peynirlerinin Bazı Kalite Özelliklerinin Karşılaştırılması

“…In this research, the highest and lowest yeast and mould counts were recorded in the R (6.65 log cfu/g, the initial value) and P (5.91 log cfu/g, the final value) the cheeses, respectively ( Table 1). The yeast and mould counts reported in this research were higher than the values determined by Cakir and Cakmakci (2018), , Ceylan et al (2007), Tarakci et al (2005) for Tulum cheeses; however, were lower than the results determined by Cakmakci et al (2012) for mouldy Civil cheese, Cakmakci et al (2014) for mould-ripened Civil cheese, Hayaloglu and Kirbag (2007) for mould-ripened Kuflu cheese, Gobbetti et al (1997) for Gorgonzola cheese.…”

“…In this study, the highest and lowest values of the dry matter, fat, fat-in-dry matter (FDM), protein, ash, salt, salt-in-dry matter (SDM) contents were recorded in the P cheese at 90 th days of ripening (57.66-31.63-54.85-3.186-20.33-4.76-3.22-5.59%, the final value) and R cheese at 1 st day of ripening (55.51-30.25-54.50-3.025-19.30-4.43-3.04-5.48%, the initial value), respectively (Table 2). In this research; the dry matter contents of samples were higher than the results determined by Sert et al (2014), Cakmakci et al (2011), for Tulum cheeses, Cakmakci et al (2012) for mouldy Civil cheese, Cakmakci et al (2014) for mould-ripened Civil cheese, were lower than the results reported by Cakir and Cakmakci (2018), Cakir et al (2016) for Tulum cheeses.…”

“…The pH of mould-ripened cheeses increases during the ripening because of the catabolism of lactic acid and deamination of amino acids by moulds (Hayaloglu et al, 2008). The pH values of the samples in this research were lower than the pH values for blue-type cheeses, including Cakmakci et al (2012Cakmakci et al ( , 2014 for mouldy Civil cheeses, Hayaloglu et al (2008) and Hayaloglu and Kirbag (2007) for mould-ripened Kuflu cheeses, Gobbetti et al (1997) for Gorgonzola cheese, Seratlic et al (2011) for Gorgonzola type cheese, Madkor et al (1987) for commercial Stilton cheese, Galli et al (2016) for Camembert-type cheese. The high pH in blue-type cheeses has been connected with the catabolism of lactic acid in cheese by mycoflora (Cakmakci et al, 2012;Hayaloglu et al, 2008).…”