Present address Foster D. Snell. Inc., 3 Hanover Rd., Florham Park, NJ 07932
CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 39, Issue 3, pages 620–622, May 1974
How to Cite
DWIVEDI, BASANTK. and KINSELLA, J. E. (1974), CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti. Journal of Food Science, 39: 620–622. doi: 10.1111/j.1365-2621.1974.tb02963.x
Presented at the 33rd Annual Meeting of the Institute of Food Technologists in Miami Beach.
This work was supported in part by Dairy Research. Inc. Technical assistance of Mr. Steve Greenspan is appreciated.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 6/28/73; revised 8/13/73; accepted 12/21/73.
A two-stage continuous process for the production of Blue cheese flavor from lipolyzed milk fat by submerged fermentation of Penicillium roqueforti was developed. In the first stage, P. roqueforti was grown aerobically on a corn-steep liquor/sucrose medium at 25° C, pH 7, aeration rate 1 liter air/min/L medium, and dilution rate 0.05 hr−1. The effluent air and culture over-flow were led to a maturing tank and allowed to age 24 hr. The mycelial culture was then pumped into a second fermentor to which lipolyzed milk fat was also fed continuously. An average 24 hr contact time between mold mycelium and fatty acids was maintained. The fatty acids and perhaps other components of the lipolyzed cream were metabolized by the P. roqueforti mycelium to produce a fluid product with a Blue cheese-type flavor. Small portions of this product were acceptably added to snack and party dips and salad dressings, as a Blue cheese replacement.