The progress of lipolysis and its effect on flavour development during cheese ripening is
reviewed. The review begins by describing the structure and composition of milk fat and …

Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour
due to the development of Penicillium roqueforti. There are more than 45 varieties of blue …

Domestication provides an excellent framework for studying adaptive divergence. Using
population genomics and phenotypic assays, we reconstructed the domestication history of …

Blue or blue-veined cheeses are characterized by growth of the mold Penicillium roqueforti,
giving them their typical appearance and flavor. Blue cheese is produced in many countries …

Studies of food microorganism domestication can provide important insight into adaptation
mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four …

Thirty samples of Cebreiro, a fresh or short-time-ripened raw cow's-milk cheese produced in
Northwest Spain, were analyzed for the presence of aerobic mesophilic bacteria,(AMC) …

A set of 120 isolates of Lactobacillus (75), Lactococcus (25) and Leuconostoc (20), mainly
isolated from natural starter‐free fermentation processes, has been screened for some …

Cheeses manufactured in certified dairies in the Portuguese region of Serra da Estrela,
using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in …

Thirty samples of Turkish white cheese were analysed for the presence of Enterococcus
spp., and presumptive isolates were identified by morphological, cultural and biochemical …

The major function of lactic starter cultures in cheese making is to produce lactic and other
organic acids from the carbohydrates present in milk. The activity of six starter cultures …