Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of Penicillium roqueforti

Abstract

The possibility of accelerating flavour development of Blue cheese was studied. Ripened cheese slurry was incorporated into Blue cheese curd in proportions of 1 and 2%. A 1:1 mixture of proteinases and lipases obtained from Penicillium roqueforti was incorporated into Blue cheese curd in proportions of 0.01 and 0.02%. Blue cheese was also made without additives (control). Addition of either cheese slurry or enzyme mixtures to Blue cheese curd accelerated development of the characteristic flavour of Blue cheese. The additives stimulated the formation of soluble nitrogenous compounds, free amino acids, volatile fatty acids and total carbonyl compounds. Blue cheeses containing 2% ripened slurry or 0.02% P. roqueforti enzymes had better organoleptic properties than the control after 45 days' ripening. The concn. of the previously mentioned compounds after 45 days' ripening were higher than those found in the control cheese after 60 days.