Health & Environmental Research Online (HERO)


Print Feedback Export to File
6112339 
Journal Article 
The growth of Penicillium roqueforti in blue cheese made from recombined milk: Scanning electron microscopy study 
El-Zayat, AI; Omar, MM 
1985 
1 
Deutsche Lebensmittel-Rundschau
ISSN: 0012-0413 
81 
5 
142-146 
Blue cheese was manufactured and prepared for the determination of gross composition, free fatty acids, and different microbial groups at 0, 30 and 60 days of maturation. Also, the changes in the morphology of Penicillium roqueforti and in the microstructure of Blue cheese were observed by scanning electron microscopy. During ripening, the percent of fat, protein, salt, soluble nitrogen, formol an Shilovich ripening indices, total volatile fatty acids, total free fatty acids, and the count of yeasts and molds increased, while the total bacterial count, the lipolytic and the proteolytic bacteria decreased. 
growth; blue cheese; Penicillium roqueforti; fermentation; scanning electron microscopy; Biotechnology and Bioengineering Abstracts; Microbiology Abstracts A: Industrial & Applied Microbiology; Microbiology Abstracts C: Algology, Mycology & Protozoology; W 30412:Food (including SCP); K 03097:Food microbiology & fermentation; A 01017:Human foods