The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening

The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola‐type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60‐day‐old cheese varieties. The concentration of water‐soluble N, nonprotein N and 5% phosphotungstic acid‐soluble N increased significantly during ripening. Patterns of proteolysis by urea‐polyacrylamide gel electrophoresis showed that rind‐to‐core gradients and age‐related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of αs1‐ and β‐caseins was more extensive in the core than under the rind of both cheese varieties.