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Flavor development in pasteurized milk Blue cheese by animal and microbial lipase preparations

, : Flavor development in pasteurized milk Blue cheese by animal and microbial lipase preparations. Journal of Dairy Science 58(6): 846-852

This study is of rate and quality of flavour development and type and concn. of carbonyls produced in Blue cheese made from pasteurized milk after applying selected microbial and animal lipase preparations directly to cheese curds along with Penicillium roqueforti spores and salt. 2 of 10 microbial lipase preparations (from aspergilli) gave good quality Blue cheese flavour within 45-75 days at 5 deg C in cheese made from pasteurized milk.


DOI: 10.3168/jds.S0022-0302(75)84648-0

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