Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert-type cheeses in the process of production, ripening and storage, depending on the combinations of bacterial and mold starter microflora. The objects of the study were the cultures of Penicillium camembеrti and Geotrichum candidum, cheeses with white mold, made according to the type of “Camembert” cheese, produced from cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum. The study of cheeses was carried out in the process of ripening and storage after 15, 30, 60 days from the date of manufacture. It was found that when Penicillium camembеrti and Geotrichum candidum were co-cultivated on Petri dishes, visual assessment showed a symbiotic effect of culture development, which manifests itself in the stimulating effect of yeast-like fungi on the growth of mold fungi compared to the cultivation of each culture separately. Under the conditions of the experiment carried out, the main mold culture influencing the organoleptic characteristics of the cheese was the mold culture of Penicillium camemberti. The combination of mold cultures did not affect the improvement of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter microflora, both mesophilic and thermophilic, has a significant effect on the lactic acid process and flavoring of Camembert-type cheese. The cheeses produced on the basis of mesophilic starter microflora were distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis. At the same time, cheeses produced on the basis of thermophilic fermenting microflora retained quality stability for up to 60 days. Thus, the use of various combinations of starter cultures will make it possible to create a flavor line of cheeses with white mold, depending on consumer preferences with different storage capacity.

1. Ostrouhova, I.L., Mordvinova, V.A., Sviridenko, G.M., Ostrouhov, D.V. (2019). Effects of pasteurization temperature and milk acidity on the quality of cheese with white mould. Cheesemaking and buttermaking, 6, 8–10. https://doi.org/10.31515/2073–4018–2019–6–8–10 (In Russian)

2. Mordvinova, V.A., Ostrouhova, I.L., Ostrouhov, D.V. (2018). Technological aspects of making Camembert cheese. Milk branch, 9(227), 38–40. (In Russian)

3. Shiller, G.G. (1989). Cheese production: technology and quality. Moscow: Agropromizdat, 1989. (In Russian)

4. Spinnler, H.-E., Gripon, J.-C. (2004). Surface mould-ripened cheeses. Chapter in a book: Cheese: Chemistry, Physics and Microbiology, Volume 2, Academic Press, 2004.

5. Ostrouhova, I. L., Mordvinova, V.A., Sviridenko, G.M., Ostrouhov, D.V., Myagkonosov, D.S. (2019). To the item of taste formation in the cheese with white mould. Cheesemaking and buttermaking, 2, 17–19. https://doi.org/10.31515/2073–4018–2019–2–17–19 (In Russian)

6. Batty, D., Waite-Cusic, J. G., Meunier-Goddik, L. (2019). Influence of cheese-making recipes on the composition and characteristics of camembert-type cheese. Journal of Dairy Science, 102(1), 164–176. https://doi.org/10.3168/jds.2018–14964

7. Los, P. R., Simões, D. R. S., Benvenutti, L., Zielinski, A. A. F., Alberti, A., Nogueira, A. (2021). Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of camembert-type cheeses. International Journal of Dairy Technology, 74(2), 371–382. https://doi.org/10.1111/1471–0307.12753

8. Lessard, M.-H., Viel, C., Boyle, B., St-Gelais, D., Labrie, S. (2014). Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. BMC Genomics, 15(1), Article 235. https://doi.org/10.1186/1471–2164–15–235

9. D’Amico, D. J. (2014). Microbiological quality and safety issues in cheesemaking. Microbiology Spectrum, 2(1), 1–44. https://doi.org/10.1128/microbiolspec.CM0011–2012

10. Martin, N., Savonitto, S., Molimard, P., Berger, C., Brousse, M., Spinnler, H. E. (1999). Flavor generation in cheese curd by coculturing with selected yeast, mold, and bacteria. Journal of Dairy Science, 82(6), 1072–1080. https://doi.org/10.3168/jds.S0022–0302(99)75329–4

11. GOST 32263–2013 “Soft cheeses. Specifications”. Moscow: Standartinform, 2014. — 15 p. (In Russian)

12. Leclercq-Perlat, M.-N., Buono, F., Lambert, D., Latrille, E., Spinnler, H.- E., Corrieu, G. (2004). Controlled production of camembert-type cheeses. Part I: Microbiological and physicochemical evolutions. Journal of Dairy Research, 71(3), 346–354. https://doi.org/10.1017/S0022029904000196

13. Lessard, M.-H., Bélanger, G., St-Gelais, D., Labrie, S. (2012). The composition of camembert cheese-ripening cultures modulates both mycelial growth and appearance. Applied and Environmental Microbiology, 78(6), 1813–1819. https://doi.org/10.1128/AEM.06645–11

14.