Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of <i>Penicillium roqueforti</i>. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar...

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Bibliographic Details
Main Authors: Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez, Baltasar Mayo
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Dairy
Subjects:
blue cheeses
<i>Penicillium roqueforti</i>
mycotoxins
proteolysis
lipolysis
cheese microbiota
Online Access:https://www.mdpi.com/2624-862X/4/3/27

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https://www.mdpi.com/2624-862X/4/3/27

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