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Dairy
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Blue Cheeses
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Blue Cheeses

A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Milk Processing".

Deadline for manuscript submissions: closed (25 October 2023) | Viewed by 10855

Special Issue Editor

Dr. Maria E. Tornadijo Rodríguez

E-Mail Website
Guest Editor
Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071 León, Spain
Interests: dairy products; microbiology; biochemistry; lactic acid bacteria; starter; cheese; probiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As a Guest Editor of Dairy, I kindly invite you to submit a paper for a Special Issue of Dairy on "Blue-veined cheeses".

Blue-veined cheeses are one of the best-identified cheese varieties due to the internal growth of the mould Penicillium roqueforti. The presence of the mould gives this variety a different appearance and its biochemical activity generates a typical flavour. In addition, P. roqueforti contributes to the fact that the ripening process of these cheeses is more complex than that of other varieties as these cheeses undergo significant proteolysis and lipolysis. These cheeses are produced in several countries with important varieties in Europe such as Roquefort, Gorgonzola or Stilton, and varieties in Spain such as Cabrales, Gamonedo or Picón Bejes-Tresviso. During ripening, the interactions between the lactic starter culture and P. roqueforti determine the ripening time and the aroma, texture and appearance of the cheese. Volatile compounds derived from glycolysis, proteolysis and lipolysis are generated during the ripening of the cheese, which, depending on their concentration and profile, give rise to the distinctive characteristics of each variety.

Dr. Maria E. Tornadijo Rodríguez
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Dairy is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • blue-veined cheese
  • milk
  • lipolysis
  • microbiology
  • flavour
  • Penicillium roqueforti
  • physico-chemical characteristics
  • proteolysis
  • ripening
  • texture
  • sensory characteristics

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Published Papers (2 papers)

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Research

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13 pages, 1477 KiB  
Article
Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
by Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno and María Eugenia Tornadijo
Dairy 2023, 4(1), 222-234; https://doi.org/10.3390/dairy4010016 - 14 Mar 2023
Cited by 3 | Viewed by 2771
Abstract
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution [...] Read more.
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk. Full article
(This article belongs to the Special Issue Blue Cheeses)
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Review

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13 pages, 347 KiB  
Review
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
by Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo
Dairy 2023, 4(3), 410-422; https://doi.org/10.3390/dairy4030027 - 26 Jun 2023
Cited by 6 | Viewed by 7378
Abstract
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 cheese produced worldwide, with some distinct features, although the manufacture process is [...] Read more.
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 cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Acidification of the curd relies on the action of lactococci and other lactic acid bacteria (LAB) species. The ripened cheeses’ final quality and shelf-life properties largely depend on the enzymatic systems of the components of the microbiota, particularly on those of LAB, P. roqueforti, and yeast species. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating, among other compounds, ketones, which are the main aroma compounds in blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide. Full article
(This article belongs to the Special Issue Blue Cheeses)
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