Liquid smoke and heat treatments were evaluated for their potential us
e to inhibit growth of Aspergillus oryzae, Penicillium camemberti, and
Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag
period and P. roqueforti grew faster radially on cheese heated at 42-d
egrees-C for 1 h than on unheated cheese. Mold growth on cheese heated
at 24 and 33-degrees-C for 1 h was not significantly different from t
hat on the unheated control. Liquid smoke applied to the surface of ch
eese totally inhibited growth of A. oryzae and significantly increased
the lag period of P. camemberti and P. roqueforti. Of eight major phe
nolic compounds in smoke, only isoeugenol inhibited all three molds. P
. camemberti was slightly inhibited by m-cresol and p-cresol, while A.
oryzae was inhibited by guaiacol, 4-methylguaiacol, m-cresol, and p-c
resol. Results of this study showed that phenolic compounds found in s
moke are primarily responsible for inhibition of molds on smoked Chedd
ar cheese.