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The Use of a Mold-Enzyme Preparation in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

1. The proper addition of a mold-enzyme preparation to pasteurized homogenized milk increased the total volatile acidity and fat acidity and improved the flavor of blue cheese made from that milk.
   
2. The use of 0.55 per cent of the preparation in milk caused excessive fat hydrolysis in the cheese in all trials at 12 wk. The optimum amount to use appeared to be about 0.25 per cent for the conditions of these trials.
   
3. The strains of mold used varied greatly in the amount of hydrolysis which their respective mold-enzyme preparations would cause in cheese.
   
4. The effective use of this preparation in the improvement of blue cheese made, from pasteurized homogenized milk will depend upon careful selection of mold strains to be used and proper adjustment of the amount of preparation to be used in the milk.
   

¹ Journal paper no. J1671 of the Iowa Agricultural Experiment Station. Project 895.