Abstract
Penicillinase-like activity among commercial blue mold-ripened cheese was discovered in research originally initiated to investigate the possibility of penicillin arising in such cheese from the normal penicillin mold required for its manufacture. No penicillin production was observed. Over 60% of 70 Blue and Roquefort cheese analyzed destroyed, in some instances completely, added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive persons. Swiss, Camembert, and Cheddar cheese did not exhibit this penicillinase-like activity.
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