Abstract
An attempt has been made to evaluate 11 strains of Penicillium roqueforti for their proteolytic and lipolytic activity as well as their development of blue cheese flavour in an aseptic curd model. Aseptic curds made from either fresh cow's milk or recombined milk were individually inoculated with each examined strain of P. roqueforti and incubated at 25°C for 21 days. Inoculation of aseptic curds with each of the tested strains showed remarkable variation in their proteolytic and lipolytic activity at the various stages of incubation. P. roqueforti strain 6829 Wiesby and P. roqueforti strain IMI 173224 each showed higher proteolytic and lipolytic activities than the other examined strains. Water-soluble nitrogen, 12% TCA-soluble nitrogen, 5% PTA-soluble nitrogen and Total Volatile Fatty Acids, in aseptic curds individually inoculated with the 11 examined strains, all increased during incubation. The levels of these compounds were higher with the P. roqueforti strains 6829 Wiesby and IMI 173224 than the others. Sensory evaluation showed that P. roqueforti strain 6829 Wiesby and P. roqueforti strain IMI 173224 developed typical blue cheese flavour after 14 and 16 days of incubation, respectively.
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