Stuffed cheese with superficial Penicillium nalgiovense development: role of microperforated film packaging in the ripening process

Abstract

The impact of microperforated polyethylene film packaging on the ripening process of a stuffed cheese with superficial fungal growth was evaluated. Cheeses were manufactured in a pilot plant using synthetic casings. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14. The ripening process continued at either 5 °C or 12 °C for 29 days. Results showed that the packaging used was useful in decreasing dehydration while maintaining fungal viability. After packing, the external appearance of cheeses was not modified. SEM micrographs did not show high disintegration of the fungal hyphae throughout the ripening time. Fungal peptidases passed through the casing contributing to proteolysis.