EFFECT OF SMOKE AND SPICE OILS ON GROWTH OF MOLDS ON OIL-COATED CHEESES

Smoke oils and spice oils were evaluated for potential inhibition of s poilage molds in oil-coated cheeses. The molds tested were Aspergillus parasiticus, Penicillium camemberti, and Penicillium roqueforti. Chee ses coated with olive oil or sunflower ii oil had a longer lag period for growth of A. parasiticus. Penicillium camemberti and A. parasiticu s showed a faster rate of growth on cheeses coated with olive oil. Spi ce oils were blended with olive oil at levels of 10 and 20 mg/ml and r ubbed on cheeses. Cheeses with 10 mg/ml spice oil blends did not exhib it any antifungal effects. At 20 mg/ml, cinnamon oil increased the lag period for P. camemberti while allspice increased the lag period for P. roqueforti. All spice oils tested decreased the growth rate for P. camemberti while rosemary, sage, cinnamon, black pepper, and clove inh ibited the growth of A. parasiticus. Only black pepper oil reduced the growth rate of P. roqueforti. Mesquite smoke oil increased the lag pe riod for A. parasiticus and P. camemberti and decreased the growth rat e for all three molds. Results of this study showed that certain flavo rings used for specialty cheeses can also be effective in controlling spoilage molds.