PRODUCTION OF BLUE CHEESE FLAVOR CONCENTRATES FROM DIFFERENT SUBSTRATES SUPPLEMENTED WITH LIPOLYZED CREAM

Blue cheese flavour concentrates were prepared from concentrated milk or substitute substrate, with or without added lipolyzed cream, by usi ng a method that is different from the traditional one. The proposed m ethod requires a reduced pieces sing lime and avoids a drainage period . The addition of lipolyzed cream, hydrolysed with a selected lipase, was essential for the production of Blue cheese flavour from the subst itute substrate but was not necessary when concentrated milk was used. Excess of free fatty acids inhibited their beta-decarboxylation to me thyl ketones by Penicillium roqueforti.