Abstract: Monascus isolated in our laboratory was used in soft white mold cheese in this study. Physiochemical parameters, texture and rheological properties of white mold cheese with and without Monascus were evaluated using a color difference meter, a texture analyzer, a rheometer, high performance liquid chromatography (HPLC), and the impact of Monascus on cheese ripening was investigated. The results showed that added Monascus changed the color of cheese, producing red pigments giving a* values in the range of 7.81–19.05. The contents of protein and dietary fiber were increased in white mold cheese with Monascus, while the content of fat was not obviously increased compared to the control sample without Monascus. Additionally, rheological and textural measurements showed that white mold cheese with Monascus had had better elasticity (90.35–92.15), higher storage modulus (G′) and smaller tanδ. Chemical analysis indicated that Mevinolin (0.05–2.21 mg/kg) and γ-aminobutyric acid (0.54–0.70 mg/kg) were detected in white mold cheese with Monascus, accompanied by a small amount of citrinin which was lower than the international limits. This study will provide theoretical support for the application of Monascus in dairy products.

Key words: Monascus; white mold cheese; physicochemical properties; rheological properties