Effects of different surface treatments on ripening of Canestrato Pugliese cheese

• Published in: International dairy journal Vol. 17; no. 10; pp. 1240 - 1247
• Main Authors: Quinto, M., Spadaccino, G., Rotunno, T., Sinigaglia, M., Ciccarone, C., Fox, P.F.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.10.2007; Elsevier Science
• Subjects: Biological and medical sciences; Canestrato Pugliese cheese; cheese ripening; food analysis; Food industries; food surfaces; Fundamental and applied biological sciences. Psychology; Italian cheeses; Lipolysis; liquid smoke; microbiological quality; Milk and cheese industries. Ice creams; molds (fungi); Moulds; Olea; olive oil; physicochemical properties; pimaricin; Proteolysis; Surface treatments; Italy; Moulds; Canestrato Pugliese cheese; Surface treatments; Proteolysis; Lipolysis; Ripening; Dairy industry; Alteration; Dairy product; Cheese; Mould; Surface treatment
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2007.03.006

The effect of different surface treatments (with olive oil, liquid smoke or pimaricin) on a number of physico-chemical characteristics (namely, moisture, NaCl content, pH, total and soluble nitrogen fractions, lipolytic processes and mould production) of the core and the rind zones of Canestrato Pugliese cheese were studied during the whole ripening period (100 days). Treated cheese data were statistically compared with data obtained for untreated cheese. While for the core zone proteolytic and lipolytic processes, together with all the other physico-chemical properties studied, remained unaffected by the surface treatment, in the layer close to the rind these were influenced significantly by the surface treatment in a manner correlated with the fungal growth.