The Use of a Mold-Enzyme Preparation in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk

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.