Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

“…Thus, these samples were discarded and does not subjected to sensory evaluation. These results coincide with those obtained in our previous elaborations (Moavro et al., 2019, 2020) and also are in agreement with other authors who reported the protective effect of P. nalgiovense against of house mycoflora (Nielsen et al., 1998; Laich et al., 2003; Singh and Dincho, 1994).…”

“…Salty taste presented significant differences only in the CC samples at 5 °C after 35 days of ripening. The CC samples showed the highest values of salty taste, probably associated to the greater dehydration (corresponded with the lowest moisture scores; 2.30 ± 0.23) observed in these samples respect to the IC samples, in which the fungus had a protective effect against the dehydration process (Moavro et al, 2020). The sweet taste showed significant differences from day 35 on both CC and IC.…”

“…Cheeses were manufactured according to Moavro et al. (2020) in the dairy pilot plant of the National Institute of Industrial Technology (INTI Lácteos, Buenos Aires, Argentina).…”

“…Also, this species participates in the proteolytic process contributing to the sensory characteristics. Results obtained in our previous work (Moavro et al., 2020) showed that P. nalgiovense was able to produce endopeptidases and exopeptidases when it was grown on a dairy substrate. These enzymes go through the casing, contributing to proteolysis in this innovative cheese.…”

“…Although Penicillium nalgiovense is not used intentionally by the dairy industry on their products, our previous investigations have demonstrated that the development of a stuffed cheese with superficial growth of P. nalgiovense is feasible (Moavro et al., 2019). Furthermore, we have shown that the use of a microperforated polyethylene film to pack this innovative stuffed cheese was useful to decrease the dehydration rate and in this condition, the viability of P. nalgiovense was maintained (Moavro et al., 2020).…”