A New Blue Cheese Food Material from Ultrafiltrated Skim Milk and Microbial Enzyme-Mold Spore Reacted Fat

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Abstract
A new Blue cheese food material with a potential for continuous production was developed by blending a skim milk retentate of ultrafiltration with microbial tipase-mold spore reacted butterfat or coconut oil. Fat and salt in the new product were lower than in natural Blue cheese. The food showed similar organoleptic characteristics as Blue cheese and a smooth, creamy texture. It was uniformly white without any visible mold mycelia. Total carbonyls (77.8 /lmol/g) and methyl ketones (55.6 /amol/g) were considerably higher than in natural Blue cheese before standardization. Heptanone and nonanone, major methyl ketones in the new product, existed at 25.7 and 10.3 /lmol/g.

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