Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores |
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Authors: | Ana Belén Flórez Patricia Ruas-Madiedo Leocadio Alonso Baltasar Mayo |
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Affiliation: | (1) Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain |
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Abstract: | This paper reports the technological effects of inoculating Cabrales cheese (a traditional, Spanish, blue-veined cheese) with
Penicillium roqueforti spores. Three batches of inoculated Cabrales cheese were manufactured and a number of their microbial and biochemical variables
recorded. The results were compared with those obtained for three batches of control cheese made using traditional technology
(i.e., adding neither starter cultures nor fungal spores). Although mould and yeast populations grew more quickly in the inoculated
cheeses, their normally dominant and representative microbial populations were not affected neither was their gross biochemical
composition changed. The variations observed were thought to be caused by the uncontrolled environmental conditions of manufacture
and ripening. The development of free amino acids and volatile compounds was significantly increased at 30 days in the inoculated
cheeses, although the values for both types of cheese were almost identical at 90 days. The inoculated cheeses obtained higher
scores in a hedonistic sensorial evaluation. Thus, inoculation improved the standardization and quality of the cheese. |
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Keywords: | Traditional cheese Artisan cheese Blue-veined cheese Cabrales cheese Penicillium roqueforti |
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