Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese

Abstract

In this study, four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould‐ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter‐free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P. roqueforti inoculated cheese was clearly separated from the other cheeses at 180 days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2‐butanone, 2‐heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60 days); as ripening proceeded, these differences were become evident and P. roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould‐ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P. roqueforti and Lor‐free was the best type of mould‐ripened Civil cheese. The results showed that the use of P. roqueforti in the manufacture of mould‐ripened Civil cheese has significant impact on the volatile profiles and sensory attributes.

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

“…A sharp increase (Figure 3) in soluble nitrogen values in KS cheese after 90 days of ripening was unexpected due to absence of added fungal spores. To our knowledge, mould growth can occur in Civil cheese after a period (90 days), due to the impingement of strings in the some cavities within the fibrous structure (Cakmakci et al 2013). The levels of proteolysis in KS cheese were found to be higher than in the other cheeses.…”

“…To our knowledge, mould growth can occur in Civil cheese after a period (90 days), due to the impingement of strings in the some cavities within the fibrous structure (Cakmakci et al . ). The levels of proteolysis in KS cheese were found to be higher than in the other cheeses.…”

“…The same procedure in cheesemaking was followed as described in Cakmakci et al . (). The resultant cheeses were ripened at 4 ± 1 °C sampled after 2, 30, 60, 90 or 180 days.…”

“…The proximate composition of acidified skim milk, Lor cheese and whey used in Civil cheese production is shown in Table 1. The same procedure in cheesemaking was followed as described in Cakmakci et al (2013). The resultant cheeses were ripened at 4 AE 1°C sampled after 2, 30, 60, 90 or 180 days.…”

“…This mouldy Civil cheese is very popular in the eastern region of Turkey. The ripened cheese has a blue greenish colour, and a stringy structure (Cakmakci et al 2012a(Cakmakci et al , 2013).…”