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- W156630356 abstract "Blue mold cheeses are made all over the world, and the four best known are Danablu, Gorgonzola, Roquefort, and Stilton. The typical appearance of the different varieties depends on the development of Penicillium roqueforti during ripening. The microflora is complex, comprising both lactic acid bacteria and yeast, and influences this development, which also depends on changes in water activity and salt content as well as on the concentration of oxygen and carbon dioxide. Proteolysis and lipolysis are enhanced as compared to other cheeses, and flavor compounds are formed from amino acid catabolism as well as fat breakdown. Methyl ketones, especially 2-heptanone and 2-nonanone, and short-chained fatty acids, especially hexanoic and octanoic acids, contribute significantly to the typical flavor of blue mold cheese." @default.
- W156630356 created "2016-06-24" @default.
- W156630356 creator A5070759489 @default.
- W156630356 date "2011-01-01" @default.
- W156630356 modified "2023-09-23" @default.
- W156630356 title "Cheese | Blue Mold Cheese" @default.
- W156630356 cites W2001267052 @default.
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- W156630356 doi "https://doi.org/10.1016/b978-0-12-374407-4.00090-x" @default.
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