Roquefort flavour

Figure 3.16 shows that it is possible to employ an additional fermentation with typical starter cultures following the lipolytic reaction and in this example manufacture a roquefort flavour [8]. The additional application of lipaseesterases for the formation of typical ageing notes in cheese flavour is possible. In addition, amino acid catabo-... 

A very well known dairy product is Roquefort cheese, its flavour is generated by mould action. This so called Blue cheese flavour is attributed to methyl ketones and is formed by the degradation of fatty acids by Penicillium roquefortii. The production of these bioflavours has also been investigated by our group [12,13] and will not be further discussed here. 

Penicillium roqueforti Yeasts Cheese flavouring (Roquefort blue cheese)... 

Enzymatic modification of milk fats with lipolytic enzymes has already been mentioned above. Besides this it is possible to manufacture complex cheese flavours today also by fermentation of raw materials of cheese processing with defined microorganisms. Roquefort and other blue cheese flavours fermented by the mould Penicil-lium Roqueforti are currently in commercial production. 

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. 

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... 

The records for the production of Roquefort cheese from sheep s milk In caves of Southern France go back about a thousand years. It was established by Thom (13) that the special characteristics of Roquefort cheese was due to the growth of a fungus, Penlcllllum roquefortl. This organism grows deep Into cheese blocks under limited 0 supply - a perfect example of solid state fermentation. The special flavour of Camembert cheese Is... 

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