Abstract
This study is of rate and quality of flavor development and type and concentration of carbonyls produced in blue cheese made from pasteurized milk after applying selected microbial and animal enzyme preparations directly to cheese curds along with Penicillium roqueforti spores and salt. Two of 10 microbial lipase preparations (Aspergilli) gave good quality blue cheese flavor within 45 to 75 days at 5C in cheese made from pasteurized milk. Total carbonyls were maximum in 75 days at 5C and were highest in cheeses with added microbial lipase. Cheeses without added enzymes had lowest values and differed in the relative distribution of individual carbonyls. In cheese from 75-day-old pasteurized milk containing microbial lipase, at 5C the amount of 2-heptanone was 76.1μmol and 2-nonanone was 32.5μmol/10g cheese solids.
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