Food Chemistry

10.2 Dairy Products 533

Fig. 10.27.Scheme for propionic acid fermentation

(10.17)

The mode and extent of milkfatdegradation de-
pend on the microflora involved in cheese ripen-

ing. In most types of cheese, as little lipolysis

as possible is a prerequisite for good aroma. Ex-

ceptions are varieties like Roquefort, Gorgonzola,

and Stilton, that are characterized by a marked

degradation of fat.

Lipolysis is strongly enhanced by homogeniza-

tion of the milk (Fig. 10.28). The release of fat-

Fig. 10.28.Lipolysis during ripening of blue cheese: 1

untreated milk, 2 homogenized milk