Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

Abstract

Changes in the microflora, physicochemical characteristics and the levels of proteolysis and lipolysis in Gamonedo cheese were examined over a 180 day ripening period. The total microbial count was high throughout manufacture and the ripening period. Growth of lactic acid bacteria was greater in the interior of the cheese than on the surface and among the lactic acid bacteria, lactobacilli predominated. Levels of enterococci and micrococci reached high numbers during the latter stages of maturation which suggests that these organisms may play a significant role in ripening. Of the lactic acid bacteria. Lactobacillus plantarum was present at the highest levels, followed by L. casei spp. casei. Low levels of lactic streptococci and leuconostocs were detected and the species identified included Lactococcus lactis spp. lactis, Leuconostoc mesenteroides spp. mesenteroides and L. paramesenteroides. Levels of proteolysis and lipolysis were high: water soluble nitrogen, NPN and NNH2 levels in the mature cheese were 57·3%, 51·7% and 31·2% of total N, respectively. The degradation of αs- and β-caseins was almost complete at the end of ripening. The level of total FFA was 75 684 mg/kg.