Taste profile formation of blue cheeses

The aim of the work is to establish interdependence between the proteolytic and lipolytic activities of Penicillium roqueforti mold cultures and formation of organoleptic parameters of blue cheeses from cow’s milk during ripening and storage. It is shown that the organoleptic parameters of blue cheeses depend on the used Pen. roqueforti strain. The obtained data can be used for creating an assortment line of blue cheeses with an individual taste profile.