date:Dec 26, 2012
special character.
Although the mould Penicillium roqueforti is added by manufacturers to produce the blue in cheeses, researchers found a yeast called Y. lipolytica directly influenced their smell.
The panel was able to discriminate between samples with different yeast levels, suggesting that the variation in microbial flora was noticeable in the aroma, said Dr Kostas Gkatzionis, of the University of Northampton.
Limiting aroma variation is paramount to producing more consistent blue cheese