Memorias de investigación
Artículos en revistas:
Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses
Año:2019
Áreas de investigación
  • Producción vegetal
Datos
Descripción
We analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-hard inoculated cheese blocks compared with the control. In addition, the presence of fungal growth on cheese rind increased the total work of penetration (a measure of resistance to probe penetration), but only in extra-hard cheeses, suggesting that the moisture of cheese might be affecting the growth capacities and performance of P. commune. The change in textural properties of cheeses was linked to desiccation of the upper 0.5-cm rind layer mediated by P. commune.
Internacional
Si
JCR del ISI
No
Título de la revista
The Journal of Dairy Research
ISSN
0022-0299
Factor de impacto JCR
Información de impacto
Volumen
DOI
10.1017/S0022029919000906
Número de revista
87
Desde la página
117
Hasta la página
122
Mes
SIN MES
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Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Sistemas de producción y protección vegetal sostenibles