{"id":10607,"date":"2021-01-20T19:57:04","date_gmt":"2021-01-20T11:57:04","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=10607"},"modified":"2022-10-26T09:38:55","modified_gmt":"2022-10-26T01:38:55","slug":"the-mold-penicillium-roqueforti-and-blue-cheese","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/","title":{"rendered":"The Mold Penicillium Roqueforti And Blue Cheese"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-1024x683.jpg\" alt=\"Penicillum Roqueforti And Blue Cheese\" class=\"wp-image-10608\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-1024x683.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-800x533.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-300x200.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-768x512.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-1536x1024.jpg 1536w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-320x213.jpg 320w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-640x427.jpg 640w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-360x240.jpg 360w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-720x480.jpg 720w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-1080x720.jpg 1080w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-1280x853.jpg 1280w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-600x400.jpg 600w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-90x60.jpg 90w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920-135x90.jpg 135w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-4549850_1920.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Contrary to popular beliefs that microorganisms are harmful, there are many beneficial microorganisms that live with us. Some of them are used in medicine production. While others are widely used in the food industry.  Yogurt has <em><strong>lactic acid<\/strong><\/em> bacteria to aid in food digestion. The yeast <em><strong><a href=\"https:\/\/thefooduntold.com\/blog\/food-microbiology\/saccharomyces-cerevisiae-yeast-in-the-food-industry\/\" target=\"_blank\" rel=\"noreferrer noopener\">Saccharomyces cerevisiae<\/a><\/strong><\/em> converts sugar into alcohol during the fermentation process of wine making. The fungus<em> <\/em><strong><em>Penicillium roqueforti<\/em> <\/strong> is responsible for the signature blue veins in blue cheese.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_69_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-672a03931b43d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-672a03931b43d\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/#Where_is_Penicillium_roqueforti_found\" title=\"Where is Penicillium roqueforti  found?\">Where is Penicillium roqueforti  found?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/#Are_there_more_steps_in_making_blue_cheese\" title=\"Are there more steps in making blue cheese?\">Are there more steps in making blue cheese?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/#Needling_is_essential_during_the_aging_process\" title=\"Needling is essential during the aging process\">Needling is essential during the aging process<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/#What_makes_Penicillium_Roqueforti_in_blue_cheese_unique\" title=\"What makes Penicillium Roqueforti in blue cheese unique?\">What makes Penicillium Roqueforti in blue cheese unique?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thefooduntold.com\/food-science\/the-mold-penicillium-roqueforti-and-blue-cheese\/#If_P_roqueforti_is_mold_then_why_is_it_safe_in_cheese_making\" title=\"If P. roqueforti is mold, then why is it safe in cheese making?\">If P. roqueforti is mold, then why is it safe in cheese making?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Where_is_Penicillium_roqueforti_found\"><\/span><strong>Where is <em>Penicillium roqueforti<\/em> <\/strong> <strong>found<\/strong>?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Molds like <em>P. roqueforti<\/em> are a natural part of the environment. They especially grow and thrive well in humid and wet environments like caves.<em> <\/em>In fact, the first ever blue cheese was made in a cave, by accident. <\/p>\n\n\n\n<p>According to a legend, in the 7th century, a man in the <strong>village of Roquefort in France<\/strong> forgot a pack of cheese and bread for lunch in a cave. A few months after, he discovered his <strong>cheese full of blue mold<\/strong>.  This led to local cheese makers recreating this &#8220;beautiful accident&#8221;. The earlier versions of blue cheese used <strong>mold extracted by leaving bread in a cave for several weeks<\/strong>. <\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>You might also like:<a href=\"https:\/\/thefooduntold.com\/wp-admin\/post.php?post=1567&amp;action=edit\">How To Make Homemade Yogurt<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>What started out as an accident quickly made its way to the rest of Europe and North America. Today, modern cheese makers use <strong>commercially available <em>P. roqueforti<\/em> for making blue cheese<\/strong>\u2014usually in freeze-dried form. <\/p>\n\n\n\n<p>Want to make your own blue cheese at home? You are lucky. Because manufacturers of commercial<em> P. roqueforti<\/em> also produce strains in <strong>small packets or small bottles<\/strong> for hobbyists and enthusiasts as well\u2014not just for big players in the cheese industry anymore. &nbsp;Give it a search.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Are_there_more_steps_in_making_blue_cheese\"><\/span><strong>Are there more steps in making blue cheese?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The process of making blue cheese is not very different in making other varieties of cheese.<\/p>\n\n\n\n<p>First, raw milk (goat, cow, or sheep\u2019s milk) is pasteurized. The pasteurization involves heating the milk at <strong>72\u00b0C (162\u00b0F)<\/strong> for at least 15 seconds, but no more than 25 seconds. This destroys harmful bacteria or disease-causing pathogens.<gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>Then the milk is acidified by adding a starter culture of lactic acid bacteria. This part of cheese making turns the <strong>lactose (sugar) in milk into lactic acid<\/strong> (<a href=\"https:\/\/thefooduntold.com\/blog\/food-science\/lactic-acid-fermentation-an-overview\/\" target=\"_blank\" rel=\"noreferrer noopener\">lactic acid fermentation<\/a>).  The increase in acidity makes the<strong> proteins (casein) attract one another<\/strong>. This results in coagulating or curdling of the milk.  Or turns the milk liquid into semisolid, to simply put. Rennet is added to further the thickening of the curd. This makes the separation of the curd from the whey (the liquid left after the curd forms) easier. <gwmw style=\"display:none;\"><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/wp-admin\/post.php?post=4172&amp;action=edit\">Factors That Affect Growth of Harmful Microorganisms<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>At this stage, the <em>P. roqueforti  <\/em>spores <em>are added<\/em>. Some manufacturers introduce the spores before the curds form. <\/p>\n\n\n\n<p>These curds are ladled and rolled into wheels and settled by inverting them a few times. Then for 24-48 hours, the blue cheese undergoes the salting process. The salting process is a very essential part. It adds flavor, helps improve texture, and controls moisture of the blue cheese. It also controls bacterial growth during the aging process. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Needling_is_essential_during_the_aging_process\"><\/span><strong>Needling is essential during the aging<\/strong> <strong>process<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Next, the blue cheese is undergo <strong>needling or piercing<\/strong>. Needling in an integral part of the process. It involves piercing (by hand or machine) the cheese multiple times. This allows <strong>oxygen to reach the interior of the cheese<\/strong> since the mold is an aerobic microbe. Aerobic microbes do not grow well when oxygen is limited.  The blue veins manifest in the early part of aging when pierced properly. <\/p>\n\n\n\n<p>The aging or<strong> ripening of blue cheese takes 3 to 6 months.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_makes_Penicillium_Roqueforti_in_blue_cheese_unique\"><\/span><strong>What makes <em>Penicillium Roqueforti<\/em> in blue cheese unique?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"583\" height=\"325\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold.png\" alt=\"Penicillum Roqueforti in Blue Cheese\" class=\"wp-image-10609\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold.png 583w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold-300x167.png 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold-320x178.png 320w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold-360x201.png 360w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold-108x60.png 108w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/01\/blue-mold-161x90.png 161w\" sizes=\"(max-width: 583px) 100vw, 583px\" \/><\/figure>\n\n\n\n<p>During aging, the growth and enzymatic activities of the blue mold influences the flavor compound formation as it consumes milk fat. <em>P. Roqueforti<\/em> can degrade up to <strong>25% of triacylglycerol fat in the cheese<\/strong>. This produces flavor compounds that give blue cheese its distinct flavor and aroma. These compounds include methyl ketones, alcohols, esters, lactones, and aldehydes. The specific flavors and flavor intensities found in blue cheeses will depend on their relative quantities.<gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>And needless to say, Stilton, Danish blue, and Roquefort cheese have that characteristic greenish-blue veins because of <em>P. Roquforti<\/em>. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"If_P_roqueforti_is_mold_then_why_is_it_safe_in_cheese_making\"><\/span><strong>If P<em>. roqueforti<\/em> is mold, then why is it safe in cheese making?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Certain molds or fungi  are able to produce <strong>mycotoxins<\/strong> including aflatoxins, patulin, alkaloids and ochratoxin.  They are common in many food items like cereals, nuts, beans, and fruits. When ingested, mycotoxins may cause nausea, vomiting, fatigue or even cancer to humans. <\/p>\n\n\n\n<p><em>P. roqueforti<\/em> is also capable of releasing toxins or secondary metabolites. <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5076727\/#:~:text=roqueforti%20is%20known%20to%20produce,et%20al.%2C%202006).\">Studies <\/a>have shown that this fungus can produce PR-toxin, patulin, the neurotoxin Roquefortine C, mycophenolic acid, and Isofumigaclavine. But luckily, these toxins are unstable and produced in very low amounts in cheese that there are no potential human health hazards. <\/p>\n\n\n\n<p>However, like most suggest, it is better to use strains of <em>P. roqueforti  <\/em>that <strong>do not produce mycotoxins or secondary metabolites<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Penicillum roqueforti is responsible for the signature blue veins in  blue cheese. Why is this fungus in blue cheese safe to consume?<\/p>\n","protected":false},"author":2,"featured_media":10608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[680,636],"tags":[2548,2549,2552],"class_list":["post-10607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-food-science","tag-blue-cheese","tag-p-roqueforti","tag-penicillium-roqueforti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Mold Penicillium Roqueforti And Blue Cheese - The Food Untold<\/title>\n<meta name=\"description\" content=\"Penicillum roqueforti is widely used industrially in cheese making. 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