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The role of fungi in cheese ripening

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Abstract

Fungi are important in the manufacture of two types of cheese—blue-veined cheeses, and Camembert and Brie. Among the former are Roquefort, Gorgonzola and Stilton, dependent on the mold Penicillium roqueforti and the bacterium Streptococcus lactis. Camembert and Brie require Penicillium camemberti and lactic acid- producing streptococci; the mold Oospora lactis and the organism Bacterium linens may also play roles in their manufacture.

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Authors and Affiliations

  1. Dairy Department, Purdue University, Lafayette, Indiana

    F. J. Babel

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  1. F. J. Babel
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Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper No. 599.

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Babel, F.J. The role of fungi in cheese ripening. Econ Bot 7, 27–42 (1953). https://doi.org/10.1007/BF02984987

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