Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of <i>Penicillium roqueforti</i>

An attempt has been made to accelerate flavour development of blue cheese. Ripened cheese slurry has been incorporated into blue cheese curd at a rate of 1 and 2% respectively. A mixture of proteinases and lipases (1:1) of P. roqueforti has been incorporated into blue cheese curd at the proportions of 0.01 and 0.02 respectively. Blue cheese has also been made without additives (control).