Growth of Molds on Cheese Treated with Heat or Liquid Smoke

Abstract

Liquid smoke and heat treatments were evaluated for their potential use to inhibit growth of Aspergillus oryzae, Penicillium camemberti, and Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag period and P. roqueforti grew faster radially on cheese heated at 42°C for 1 h than on unheated cheese. Mold growth on cheese heated at 24 and 33°C for 1 h was not significantly different from that on the unheated control. Liquid smoke applied to the surface of cheese totally inhibited growth of A. oryzae and significantly increased the lag period of P. camemberti and P. roqueforti. Of eight major phenolic compounds in smoke, only isoeugenol inhibited all three molds. P. camemberti was slightly inhibited by m-cresol and p-cresol, while A. oryzae was inhibited by guaiacol, 4-methylguaiacol, m-cresol, and p-cresol. Results of this study showed that phenolic compounds found in smoke are primarily responsible for inhibition of molds on smoked Cheddar cheese.

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

“…(2007) demonstrated that an olive oil treatment on surface of Canestrato Pugliese cheese was not efficient to inhibit the mould growth during 100 days of ripening. In fact, this result is in accordance with previous studies, where it has been demonstrated that if a rind has not yet formed, oil triglycerides act as substrates that promote mould growth, while, when rind is present on the cheese surface, olive oil can act as an oxygen barrier, inhibiting fungal growth (Wendorff et al. 1993; Wendorff and Wee 1997).…”

Effects of different surface treatments on ripening of Canestrato Pugliese cheese

“…On the contrary, cheese with olive oil treatment (O samples) showed the highest mould count and the highest number of identified species. This result is in accordance with previous studies, where it has been demonstrated that if a rind has not yet formed, oil triglycerides act as substrates that promote mould growth, while, when rind is present on the cheese surface, olive oil can act as an oxygen barrier, inhibiting fungal growth (Wendorff et al, 1993;Wendorff & Wee, 1997). Some fungal species, e.g., Aspergillus flavus and Penicillium commune, were found on the surface of all samples examined.…”

“…Wendorff, Riha, and Muehlenkamp (1993) showed that it is possible to reduce fungal growth by smearing the cheese surface with liquid smoke. Another way to inhibit the growth of undesirable moulds is to induce (e.g., by inoculation) the growth of non-toxic antagonist moulds (Salvadori Del Prato, 1998).…”

Effect of Zataria multiflora Boiss. Essential Oil on Growth and Citrinin Production by Penicillium citrinum in Culture Media and Mozzarella Cheese

“…Wendorff et al . () found that the phenolic components of wood smoke provided the primary antifungal properties in smoked cheese.…”