Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41

Abstract

Erzincan Tulum cheeses were produced from raw sheep milk with traditional homemade rennet as the uninoculated (control) and inoculated with Penicillium roqueforti 41. The cheese was ripened at 4 ± 1 °C for 120 days. All the cheese samples were drilled to achieve oxygenation during the last two stages of the ripening period. The microbiological and physicochemical properties, presence of mycotoxins and sensory characteristics of the Tulum cheeses, which were filled by pressing into the goat skin bags (called tulums) and plastic barrels, were investigated during the ripening period. The coliform bacteria count of the cheeses decreased, and Staphylococcus aureus was not detected (< 2 log CFU/g) in the cheeses. The lowest and highest levels of penicillic acid (PA), roquefortine C and mycophenolic acid (MPA) in the cheeses during ripening ranged from 0.01–0.08, 0.01–0.06 and ND–0.06 mg/kg, respectively. Patulin was not detected. It was concluded that the Tulum cheeses were safer in terms of the amount of patulin, PA, roquefortine C, and MPA than those previously reported in the literature. P. roqueforti counts considerably increased during the last two stages of ripening. A new variety of credible mouldy cheese can be manufactured using the P. roqueforti 41 strain. However, a drilling process is needed to provide oxygen for P. roqueforti 41 growth during ripening.