Chapter 9 - Inocula for Blue-Veined Cheeses and Blue Cheese Flavor

Abstract

This chapter discusses the inocula for blue-veined cheeses and blue cheese flavor. The desirable flavor of blue-veined cheese is attributed to the mold. The characteristic flavor of blue cheese has been attributed to the metabolic products of blue molds, such as Penicillium roqueforti. Also, the flavor of blue cheese is a chemically complex system. Recent research on strain selection has resulted in the isolation of several P. roqueforti strains that have desirable properties for cheese manufacture. P.roqueforti produces both protease and lipase. The protease is, in large part, responsible for the smooth full flavor and texture. In the United States, blue-veined cheeses are produced primarily from cow's milk, although goat milk is occasionally used. Homogenization uniformly distributes the milk fat and makes the fat more susceptible to enzymatic hydrolysis. Lactic acid bacteria are first added to the milk. At the cheese maker's option, mold spores may also be added. The penetration of air is essential for mold growth and flavor development. Blue-veined cheeses are cured for at least 60-–90 days at about 8°C in 95% relative humidity. The fortified blue cheese flavor is prepared by the addition of compounds normally found in blue cheese. This product can have between 6 and 20 times the flavor level of cheese itself but must be considered an artificial flavor. This addition of flavor compounds to a fermented base provides a superior product as compared to simple chemical compounding because of the presence of suitable background components.