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Some Factors Affecting the Growth of Certain Strains of P. Roqueforti

I. Blue Mold¹

University of British Columbia, Vancouver, Canada

ABSTRACT

Citric acid and acetic acid in amounts comparable with those found in starters (4) (5) (9) have an effect on the growth of different strains of P. roqueforti, both as effecting the digestion of casein and growth on the standard media described. Low concentrations of acetic acid tend to reduce the digestion of casein in milk by strains of P. roqueforti while citric acid tends to increase this digestion.

On the other hand in the standard media acetic acid increases the growth while citric acid tends to inhibit it.

This work would indicate that the type of starter used in the manufacture of blue veined cheese might have a significant bearing on the subsequent growth of the mold in the cheese. At this stage it is advisable to point out that before definite conclusions can be drawn more work will have to be done, both culturally and as applied to the manufacture of blue veined cheese.

¹ Thanks are tendered to the Department of Dairying, of the Iowa State College, Ames, Iowa, and to the Department of Dairying, of the University of British Columbia, Canada, for facilities granted and assistance given.