title: Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.
abstract: BACKGROUND
  White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description.
  
  
  RESULTS
  The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers.
  
  
  CONCLUSIONS
  The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.
authors.affiliation: Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Priscila
authors.initials: P
authors.lastname: Judacewski
authors.affiliation: Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Paulo R
authors.initials: PR
authors.lastname: Los
authors.affiliation: Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Laís
authors.initials: L
authors.lastname: Benvenutti
authors.affiliation: Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Aline
authors.initials: A
authors.lastname: Alberti
authors.affiliation: Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Deise Rs
authors.initials: DR
authors.lastname: Simões
authors.affiliation: Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.|Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
mesh_terms: D001938:Brazil; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D055598:Chemical Phenomena; D005285:Fermentation; D005513:Food Inspection; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D048668:Lactobacillus delbrueckii / Q000254:growth & development* / Q000378:metabolism; D013294:Lactococcus lactis / Q000254:growth & development* / Q000378:metabolism; D055595:Mechanical Phenomena; D008894:Milk Proteins / Q000032:analysis / Q000378:metabolism; D010407:Penicillium / Q000254:growth & development* / Q000378:metabolism; D025341:Principal Component Analysis; D059748:Proteolysis; D012677:Sensation; D048249:Streptococcus thermophilus / Q000254:growth & development* / Q000378:metabolism; D013499:Surface Properties; D014443:Tyrosine / Q000032:analysis / Q000378:metabolism
chemical_list: D008894:Milk Proteins; D014443:Tyrosine
keywords: Penicillium candidum; cheese quality; multivariate analysis; sensory descriptive profile; whiteness index