Memorias de investigación
Research Publications in journals:
Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses
Year:2019
Research Areas
  • Crop production
Information
Abstract
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.
International
Si
JCR
No
Title
The Journal of Dairy Research
ISBN
0022-0299
Impact factor JCR
Impact info
Volume
10.1017/S0022029919000906
Journal number
87
From page
117
To page
122
Month
SIN MES
Ranking
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Sistemas de producción y protección vegetal sostenibles