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The Preparation of Mold Powder for Blue-Veined Cheeses^*

Iowa State College, Ames, Iowa

ABSTRACT

In the manufacture of blue-veined cheeses the usual method of inoculation has been to sprinkle spores of the desired mold, in the form of a powder, over the curd at the time it is being placed in the hoops. A mold powder is commonly prepared by growing the mold on some medium and then drying and powdering the mass of material. Various methods have been suggested for growing the mold, including (a) the inoculation of baked products specially prepared from rye, whole wheat or barley flour or of the interior of a loaf of ordinary bread (2, 3, 4), and (b) dipping strips of bread into an acid suspension of mold spores (1, 5). These procedures are carried out as aseptically as possible, and the inoculated material is usually incubated at a relatively low temperature. One method of limiting the growth of foreign molds has been to gradually accustom the desired strain of mold to formalin and then dip the bread into an acid suspension of the mold spores containing 1 per cent formalin (5).

^* Journal Paper No. J-254 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 119.