Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk

Abstract

The aim of this work was to compare the effect of three different Penicillium roqueforti commercial cultures (named PS1, PS2 and PS3) on proteolysis, lipolysis and volatile flavour profile of a blue cheese made from ovine milk and lamb paste rennet. Proteolytic parameters were not significantly affected by the Penicillium roqueforti culture, while cheeses manufactured using PS2 and PS3 cultures showed the higher amount of free fatty acids (FFA) and volatile FFA when compared with PS1 culture after 30 days of ripening. This study can provide important information for obtainingthe desired extent of lipolysis in this type of blue cheese.

Keywords

• lipolysis, ovine blue cheese, Penicillium roqueforti, volatile compounds