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The Use of White Mutants of Penicillium roqueforti in Cheese Making ¹

Dairy Department, University of Minnesota, St. Paul

ABSTRACT

The use in cheese making of mutants of microorganisms prepared by induced mutation is, so far as the authors are aware, a new idea. Knight et al. (4) have suggested the possibility that white mutants of Penicillium roqueforti might be of value in cheese manufacture. This is a report on some of the experiments that have led to the development of a new cheese in whieh one of these mutants is used.

METHODS

The mutants of Penicillium roqueforti used in this study (UW-12 and UW-15) were prepared from the parent Minnesota strain P-108-2 by irradiation with ultra violet light by Knight et al. (4).

The samples for the analytical determinations were taken from one half of a cheese which was ground and thoroughly mixed. Volatile acidity values (6), pH (5), and the acid number of the cheese fat (2) were used as approximate measurements of ripening progress. The cheese fat was obtained by a 4-hour ethyl ether extraction of 25 g. of cheese in a Soxhlet extraction apparatus.

¹ Scientific Journal Series Paper No. 3093, Minnesota Agricultural Experiment Station.