Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses

FAIRCLOUGH, Andrew, CLIFFE, Dawn and KNAPPER, Sarah (2011). Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses. International Journal Of Food Science & Technology, 46 (8), 1586-1590.

[img]
Preview
PDF - Submitted Version
Download (95kB) | Preview
    [img]
    Preview
    PDF (Tables) - Supplemental Material
    Download (8kB) | Preview
      [img]
      Preview
      PDF (Legend of figures) - Supplemental Material
      Download (5kB) | Preview
        Official URL: http://wileyonlinelibrary.com/journal/ijfs
        Link to published version:: 10.1111/j.1365-2621.2011.02658.x

        Abstract

        The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics. It is therefore important that there is a sufficient amount of veining and that it maintains its blue appearance to be appealing to consumers therefore leading to maximised sales potential and profit for the manufacturing company. Optimum in vitro growth mimicking the conditions typically found in prepacked blue cheeses, and using lactose as the sole carbon source, was facilitated by a gas mixture of 5% oxygen ⁄0% carbon dioxide ⁄ balance nitrogen). The work undertaken in this study determined that the factors for optimum in vitro growth of Penicillium roquefortii (strain PRB6) were: a temperature of 20 ± 1 �C, pH of 6.0 ± 0.1, and a relative humidity of 70 ± 0.1%. Further in vitro studies have also shown that the increasing ‘in-pack’ carbon dioxide concentration not only depresses the growth of P. roquefortii but also affects immature conidiospore pigmentation (no effect has been seen on mature conidiospore pigmentation). The implications of this study suggest that the majority of pre-packed internally mould ripened blue cheeses on sale in supermarkets are packaged in inappropriate materials. For some cheeses (e.g. the Roquefort-type cheeses) this is not an issue since these are packed in a much more mature state and some loss of veining colour is not appreciably noticeable.

        Item Type: Article
        Research Institute, Centre or Group: Centre for Food Innovation
        Identification Number: 10.1111/j.1365-2621.2011.02658.x
        Related URLs:
        Depositing User: Andrew Fairclough
        Date Deposited: 27 Oct 2011 09:48
        Last Modified: 10 Nov 2011 11:57
        URI: http://shura.shu.ac.uk/id/eprint/3927

        Actions (login required)

        View Item

        Downloads

        Downloads per month over past year

        View more statistics