Blue cheeses under the microscope
7 Mar 2011 by Evoluted New Media
Blue cheeses are going under the microscope as scientists in the East Midlands try to figure out what gives the dairy delights their distinctive taste, texture and smell.
Blue cheeses are going under the microscope as scientists in the East Midlands try to figure out what gives the dairy delights their distinctive taste, texture and smell.
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Scientists probe blue cheeses’ taste texture and smell |
In the quest for the best possible quality cheese, scientists at the Universities of Nottingham and Northampton are investigating how microorganisms in blue cheese work, which could lead to better quality, consistency and fewer defects in the manufacturing process.
The microorganisms – known in the trade as starter cultures – are added to milk in the manufacture of cheeses, but this research will look closely at how secondary flora contributes to flavour development. This secondary flora develops during ripening and consists of microorganisms not added during cheese production.
“Our research will help us to progress our understanding of the way flavours develop in these complex cheeses and the contribution that the different microflora components contribute to this,” said Professor Christine Dodd from Nottingham’s division of food sciences.
Previous research at Nottingham showed that in complex cheeses like Stilton, secondary flora is different in different parts of the cheese, and these organisms contribute to the flavour. Some of these organisms enhance the ‘blue’ aroma characteristics but others with antifungal can prevent mould and the characteristic blue veins developing.
This research will look at which microflora may need controlling to allow blue veins to develop in the cheeses – identification of natural antifungal compounds may have a wide range of applications within the food industry and further afield.
The universities are working with Stichelton Dairy in Nottinghamshire who develop an unpasteurised blue cheese similar to Stilton. The project has received funding from the Food and Drink iNet which coordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. The project is one of five collaborative R&D grants worth more than £245,000.
