Gorgonzola cheese

Martelli, A., Arlorio, M. and Tourn, M.L. (1993). Determination of amines and precursor amino acids in gorgonzola cheese by ion pair HPLC without derivation, Li Rivista di Scienza delValimentazione, 3, 261. 

Contarini, G., Toppino, P.M. 1995. Lipolysis in Gorgonzola cheese during ripening. Int. Dairy J. 5, 141-155. 

The fungus Penicillium roqueforti is used in the production of blue-veined Roquefort, Stilton and Gorgonzola cheeses. It contributes to the flavour of these cheeses by degrading medium-chain fatty acids to methyl ketones with one less carbon atom. The fungus is also a microbial spoilage contaminant of dairy products and it is found on some mouldy grains. There are several sub-species of... 

Carminati, D., Gatti, M., Bonvini, B., Neviani, E., and Mucchetti, G. 2004. High-pressure processing of Gorgonzola cheese Influence on Listeria monocytogenes inactivation and on sensory characteristics. Journal of Food Protection Cl. 1671-1675. 

G. (2014) Secondary metabolites om PeniciUium roqueforti, a starter for the production of Gorgonzola cheese. ItaL J. Food Saf, 3, 2118. 

Italian cheeses varieties Mozzarella, Crescenza, Italico, Gorgonzola P-cn f(58-72) ACE-inhibitory Smacchi and Gobbetti (1998)... 

A number of species of Penicillium are useful in the arts. Penicillium roqueforti is the principal ripening agent of Roquefort, Gorgonzola and Stilton cheeses. It possesses blue-green globular conidia 4 to S/u in diameter. 

Milk lipases may give undesirable rancidity when fresh milk is used for cheese making. The heat sensitivity of these lipases restricts them playing a major role in ripening of cheese made from pasteurized milk. Lipases play a very important role in flavour formation especially in mould cheeses such as Roquefort and Gorgonzola. 

Roquefort, Sassenage, Gorgonzola, etc. Cantal, English and Dutch cheeses, Port-Salut, etc. 

Molds, particularly Penicillium roqueforti, utilize P-ketoacyl-CoA deacylase (thiohydrolase) and P-ketoacid decarboxylase to provide the compounds typical for the aroma of semi-soft cheeses e. g., the blue-veined cheese (Roquefort, Stilton, Gorgonzola, cf. Table 10.32). 

Ergosterol (provitamin D2) is the main sterol of most fungi, and therefore is naturally present (together with small amounts of vitamin Dj, vitamin Dj and its metabolites) in cheeses that have molds on the rind or throughout (e.g. blue cheeses such as Roquefort and Gorgonzola). 

Urbach (78) recently discussed the formation of volatile flavor compounds in different varieties of cheeses and provided a compilation of important aroma compounds. A recent qualitative assessment by Sable and Cottenceau (79) surveys the significant flavor volatiles that have been identified in soft mold-ripened cheeses, including Camembert, Brie, blue, Gorgonzola, Muenster, and Limburger, among others. Octen-3-ol, 2-phenylethanol, and 2-phenylethyl acetate are character impact... 

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