Chemical and microbiological changes in Roquefort style cheese during ripening
Bibliographic Data
| ID | 14722778 |
|---|---|
| Authors | R K El Dairouty (0000-0002-9249-8381, National Research Centre, corresponding author), El Sayed A M Abd Alla (National Research Centre), M M El‐Senaity, M El-Senaity (National Research Centre), N F Tawfek (National Research Centre), Osama M Sharaf (0000-0003-2578-4895, National Research Centre) |
| Year | 1990 |
| Volume | 24 |
| Issue | 2 |
| Pages | 89-96 |
| Publication date | 1990-06-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.1990.9991124 |
| OpenAlex | W2029574604 |
| Language | EN |
| References cited | 6 |
Changes in the chemical composition and microbial contents of locally produced Roquefort style cheese were studied over a period of 3 months of ripening. Total nitrogen, soluble nitrogen, non‐protein nitrogen, tyrosine, tryptophan, total volatile fatty acids all increased during the ripening while only moisture content decreased. On the other hand, while Penicillium roqueforti was over‐growing in the cheese with progressive ripening, the majority of specific bacterial counts tended to decrease up to the end of ripening. Bacillus cereus and the non‐enterotoxin producer Staphylococcuc aureus were detected in the fresh cheese, and they survived the whole period of ripening. While all of the cheese samples were free of PR toxin, 16.6% of P.roqueforti isolates were found to produce the material in artificial culture
Bacillus cereus · Bacteria · Biology · Cheese ripening · Penicillium · Penicillium roqueforti · Ripening · Chemistry · Fermentation and Sensory Analysis · Meat and Animal Product Quality · Probiotics and Fermented Foods · Food Science
| Highly cited | No |
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