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Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Summary

Researchers developed a new type of cheese using red koji mold, which is commonly used in Asian fermented foods. This innovative cheese has distinctive red veins running through it, similar to blue cheese but with a unique red color and flavor profile. The study examined how this special mold affects the cheese’s development and final characteristics. Impacts on everyday life: – Provides a new cheese variety with unique flavors and appearance for consumers – Demonstrates potential for combining traditional Asian fermentation with Western cheese-making – Shows how placement of mold in cheese affects flavor development – Offers insights for developing other new fermented dairy products – Could lead to more diverse and innovative cheese options in the market

Background

Red koji-mold (Monascus sp.) is a well-known industrial mold that produces valuable metabolites and has traditionally been used to prepare fermented foods. While Monascus-fermented foods have become increasingly popular worldwide, there are few cases of applying this fungi genus in cheesemaking. This study examines the development of an internal mold-ripened cheese using red koji powder as the sole mold starter.

Objective

The objective was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of an experimental internal Monascus-ripened cheese called Red-Veined Cheese during 33 days of ripening. The study aimed to present the manufacturing technology details and demonstrate the character portrait of the cheese.

Results

The final cheese composition was 56.7% total solids, 45.8% fat-in-dry matter, 2.58% salt content and 37.8% protein. The pH increased from 4.88 to 5.23 during ripening. Proteolysis and lipolysis were significantly higher in the experimental group compared to controls. A total of 63 volatile compounds were identified, including ketones, alcohols, acids, esters, aldehydes, lactones and phenols. The experimental cheese showed enhanced development of aromatic compounds compared to controls.

Conclusion

The internal Monascus-fermentation was successful in creating red veins in the cheese paste while also significantly impacting the composition of volatile compounds. This resulted in a distinct flavor profile that distinguished it from both traditional internal mold-ripened cheeses and surface-ripened Monascus-fermented cheese. The study demonstrated that the growth position of Monascus mycelium is an important factor in metabolite generation and flavor development during cheese ripening.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Research,
  • Source: 10.3389/fnut.2021.649611
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