The Use of a Mold-Enzyme Preparation in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk
Open Access
- 1 December 1949
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 32 (12) , 1001-1006
- https://doi.org/10.3168/jds.s0022-0302(49)92153-0
Abstract
A mold-enzyme prepn., made by growing Penicillium roqueforti on a semi-solid, sugar free medium containing butter-fat, when properly added to pasteurized homogenized milk increased the total volatile acidity, and fat acidity and improved the flavor of blue cheese made from that milk. The optimum amount of mold-enzyme prepn. used in these trials was about 0.25%. The use of 0.55% of the prepn. caused excessive fat hydrolysis in the cheese. The strains of mold used varied greatly in the amt. of fat hydrolysis which their respective mold-enzyme prepns. would cause in cheese.Keywords
This publication has 3 references indexed in Scilit:
- The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized MilkJournal of Dairy Science, 1949
- Some Factors Responsible for Variations in the Acid Numbers of the Fat in Cream and in Commercial ButterJournal of Dairy Science, 1940
- FACTORS INFLUENCING THE ACTIVITY OF FUNGUS LIPASEPublished by Elsevier ,1935