Danish blue cheese

Trihaas, J. (2004) E-nose in Danish blue cheese production. Eur Dairy Mag 4 13-14. 

Danish blue cheese [24] Monitoring the ripening process 14 conducting polymers... 

J. Tiihaas, P.V. Nielsen, Electronic nose technology in quality assessment Monitoring the ripening process of Danish blue cheese. J. Food Sci. 70, E44-E49 (2005)... 

Acid proteases probably also play a role in the breakdown of cheese proteins by species of Fenicillia used to produce blue cheeses (Roquefort, Stilton, Danish Blue) and soft cheeses (Camembert, Brie, etc.). The curds are inoculated with spore preparations of the appropriate mold. The growing mold then converts the curd into the desired cheese through the action of different enzymes. 

Studies on production, storage and quality control measures of dairy products including Cheddar, Brie, Danish Blue and Danish Harvarti cheeses, fromage frais and milk [72] 3 NMR imaging methods, i. e., 2-dimentional spin warp 3-dimentional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. [72]... 

Blue mold cheese (e.g., Danish Blue, Roquefort) Same as for cheeses with small holes with the addition of Penicillium roquefortii... 

Cheese (Danish, Blue, Gouda, Tilsiter, goatmilk cheese) NDMA 1-4... 

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