Uglich, Russian Federation
Russian Federation
The article describes the physicochemical, biochemical, and sensory parameters of starter microbiota in control (no colorant) and experimental (0.1% chlorophyll colorant) Gorgonzola cheeses during production and ripening. The antibacterial and antifungal properties of chlorophyll, even at high dosages, had no effect on the microbiological processes in the cheese curd. The experimental samples demonstrated a higher moisture content (by 1–2%) and a lower pH (by 0.7–0.8 units). The changes in the pH of the fat phase were more pronounced through the entire observation period (45–90 days), paralleling the intensification of proteolytic processes in the cheese curd by ripening day 45. These biochemical differences affected the taste of the experimental samples, which was peppery and sour, with no bitterness and muted ammonia and mushroom flavors. The aroma was herbal while the overall taste was soft and balanced. The overall palate remained mellow and balanced. In this research, he natural chlorophyll colorant effectively minimized yellowing in the blue Gorgonzola cheese.
blue cheese, Penicillium roquefórti, Gorgonzola cheese, cheese with chlorophyll, quality, safety
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