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The Use of Steapsin in the Manufacture of Blue Cheese

Division of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

The ripening of Blue cheese may be accelerated by the addition of steapsin to the milk or to the curd. Approximately the same degree of flavor development was secured in five months in cheese to which commercial steapsin (Pfanstiehl) was added as in normal cheese in twelve months. While the " steapsin" cheese was accepted by the trade, competent judges considered it inferior to the normal cheese due to a characteristic bitter flavor.

Cheeses made with steapsin but which were not inoculated with mold became quite rancid and developed none of the typical flavor of Blue cheese. Although steapsin may accelerate the ripening of Blue cheese, it cannot produce the characteristic flavor of the cheese, unless Penicillium roqueforti is present and active.