Blue cheese (English Wikipedia)

Deetae, P.; Bonnarme, P.; Spinnler, H. E.; Helinck, S. (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035. S2CID 24495569.
Cantor, M. D.; Van Den Tempel, T.; Hansen, T. K.; Ardö, Y. (1 January 2004). "Blue cheese". Cheese: Chemistry, Physics and Microbiology. 2: 175–198. doi:10.1016/S1874-558X(04)80044-7. ISBN 9780122636530. ISSN 1874-558X.
Maixner, Frank, et al. (2021). "Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period". Current Biology. 31 (23): 5149–5162.e6. doi:10.1016/j.cub.2021.09.031. PMC 8660109. PMID 34648730. S2CID 238754581.
Nelson, John Howard (July 1970). "Production of Blue cheese flavor via submerged fermentation by Penicillium roqueforti". Journal of Agricultural and Food Chemistry. 18 (4): 567–569. doi:10.1021/jf60170a024.
Nelson, J. H.; Jensen, R. G.; Pitas, R. E. (March 1977). "Pregastric Esterase and other Oral Lipases—A Review". Journal of Dairy Science. 60 (3): 327–362. doi:10.3168/jds.S0022-0302(77)83873-3. PMID 321489.
Cantor, M. D.; van den Tempel, T.; Hansen, T. K.; Ardö, Y. (2004). "Blue cheese". Cheese: Chemistry, Physics and Microbiology. Vol. 2. Academic Press. pp. 175–198. doi:10.1016/S1874-558X(04)80044-7. ISBN 9780122636530.
Patton, Stuart (September 1950). "The Methyl Ketones of Blue Cheese and their Relation to its Flavor". Journal of Dairy Science. 33 (9): 680–684. doi:10.3168/jds.S0022-0302(50)91954-0.
Harte, Bruce R.; Stine, C. M. (August 1977). "Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese". Journal of Dairy Science. 60 (8): 1266–1272. doi:10.3168/jds.S0022-0302(77)84021-6.
Medina, Margarita; Gaya, Pilar; Nuñez, M. (February 1985). "Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese". Journal of Food Protection. 48 (2): 118–121. doi:10.4315/0362-028X-48.2.118. PMID 30934519.
Dobson, Alan D. W. (2017). "Mycotoxins in Cheese". Cheese (4th ed.). Academic Press. pp. 595–601. doi:10.1016/B978-0-12-417012-4.00023-5. ISBN 978-0-12-417012-4.
Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). "Structure of casein micelles and their complexation with tannins". Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Retrieved 17 December 2017.
Diezhandino; Fernandez; Gonzalez; McSweeney; Fresno (2015). "Microbiological, physio-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeon cheese)". Food Chemistry. 168 (1): 134–141. doi:10.1016/j.foodchem.2014.07.039. PMID 25172692.
Gilliot; Jany; Poirier; Maillard; Debaets; Thierry; Coton; Coton (2017). "Functional diversity within the Penicillium roqueforti species". International Journal of Food Microbiology. 241 (1): 141–150. doi:10.1016/j.ijfoodmicro.2016.10.001. PMID 27771579.
Addeo, Francesco; Piombino, Paola; Moio, Luigi (May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. ISSN 1469-7629. PMID 10840681.
Moio, Luigi; Piombino, Paola; Addeo, Francesco (1 May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. PMID 10840681.
Monti, Lucia; Pelizzola, Valeria; Povolo, Milena; Fontana, Stefano; Contarini, Giovanna (August 2019). "Study on the sugar content of blue-veined 'Gorgonzola' PDO cheese". International Dairy Journal. 95: 1–5. doi:10.1016/j.idairyj.2019.03.009. S2CID 133493530.
Ercolini, D.; Hill, P. J.; Dodd, C. E. R. (1 June 2003). "Bacterial Community Structure and Location in Stilton Cheese". Applied and Environmental Microbiology. 69 (6): 3540–3548. Bibcode:2003ApEnM..69.3540E. doi:10.1128/AEM.69.6.3540-3548.2003. PMC 161494. PMID 12788761.
Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S. T.; Dodd, Christine E. R. (July 2019). "Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese". Food Chemistry. 287: 222–231. doi:10.1016/j.foodchem.2019.02.082. PMID 30857693. S2CID 75135576.
Madkor, S.; Fox, P. F.; Shalabi, S. I.; Metwalli, N. H. (January 1987). "Studies on the ripening of stilton cheese: Lipolysis". Food Chemistry. 25 (2): 93–109. doi:10.1016/0308-8146(87)90058-6.
Besançon, X.; Smet, C.; Chabalier, C.; Rivemale, M.; Reverbel, J. P.; Ratomahenina, R.; Galzy, P. (September 1992). "Study of surface yeast flora of Roquefort cheese". International Journal of Food Microbiology. 17 (1): 9–18. doi:10.1016/0168-1605(92)90014-T. PMID 1476870.

esrf.eu (Global: low place; English: low place)

Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). "Structure of casein micelles and their complexation with tannins". Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Retrieved 17 December 2017.

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"Code of Federal Regulations, Title 21". US Food and Drug Administration. Retrieved 3 May 2024.

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ui.adsabs.harvard.edu

Shukla, Anuj; Narayanan, Theyencheri; Zanchi, Drazen (2009). "Structure of casein micelles and their complexation with tannins". Soft Matter. 5 (15): 2884. Bibcode:2009SMat....5.2884S. doi:10.1039/b903103k. Retrieved 17 December 2017.
Ercolini, D.; Hill, P. J.; Dodd, C. E. R. (1 June 2003). "Bacterial Community Structure and Location in Stilton Cheese". Applied and Environmental Microbiology. 69 (6): 3540–3548. Bibcode:2003ApEnM..69.3540E. doi:10.1128/AEM.69.6.3540-3548.2003. PMC 161494. PMID 12788761.

italianfoodexcellence.com (Global: low place; English: low place)

"Gorgonzola, the cheese that lives". Italian Food Excellence. 30 September 2013. Retrieved 7 August 2016.

justice.gc.ca (Global: 2,540^th place; English: 1,620^th place)

laws-lois.justice.gc.ca

Branch, Legislative Services (17 June 2019). "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca. Retrieved 5 August 2019.

microbialfoods.org (Global: low place; English: low place)

Wolfe, Benjamin (27 July 2014). "digesting the science of fermented foods". microbialfoods.org. Retrieved 27 July 2014.

nih.gov (Global: 4^th place; English: 4^th place)

pubmed.ncbi.nlm.nih.gov

Deetae, P.; Bonnarme, P.; Spinnler, H. E.; Helinck, S. (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035. S2CID 24495569.
Maixner, Frank, et al. (2021). "Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period". Current Biology. 31 (23): 5149–5162.e6. doi:10.1016/j.cub.2021.09.031. PMC 8660109. PMID 34648730. S2CID 238754581.
Nelson, J. H.; Jensen, R. G.; Pitas, R. E. (March 1977). "Pregastric Esterase and other Oral Lipases—A Review". Journal of Dairy Science. 60 (3): 327–362. doi:10.3168/jds.S0022-0302(77)83873-3. PMID 321489.
Medina, Margarita; Gaya, Pilar; Nuñez, M. (February 1985). "Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese". Journal of Food Protection. 48 (2): 118–121. doi:10.4315/0362-028X-48.2.118. PMID 30934519.
Diezhandino; Fernandez; Gonzalez; McSweeney; Fresno (2015). "Microbiological, physio-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeon cheese)". Food Chemistry. 168 (1): 134–141. doi:10.1016/j.foodchem.2014.07.039. PMID 25172692.
Gilliot; Jany; Poirier; Maillard; Debaets; Thierry; Coton; Coton (2017). "Functional diversity within the Penicillium roqueforti species". International Journal of Food Microbiology. 241 (1): 141–150. doi:10.1016/j.ijfoodmicro.2016.10.001. PMID 27771579.
Addeo, Francesco; Piombino, Paola; Moio, Luigi (May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. ISSN 1469-7629. PMID 10840681.
Moio, Luigi; Piombino, Paola; Addeo, Francesco (1 May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. PMID 10840681.
Ercolini, D.; Hill, P. J.; Dodd, C. E. R. (1 June 2003). "Bacterial Community Structure and Location in Stilton Cheese". Applied and Environmental Microbiology. 69 (6): 3540–3548. Bibcode:2003ApEnM..69.3540E. doi:10.1128/AEM.69.6.3540-3548.2003. PMC 161494. PMID 12788761.
Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S. T.; Dodd, Christine E. R. (July 2019). "Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese". Food Chemistry. 287: 222–231. doi:10.1016/j.foodchem.2019.02.082. PMID 30857693. S2CID 75135576.
Besançon, X.; Smet, C.; Chabalier, C.; Rivemale, M.; Reverbel, J. P.; Ratomahenina, R.; Galzy, P. (September 1992). "Study of surface yeast flora of Roquefort cheese". International Journal of Food Microbiology. 17 (1): 9–18. doi:10.1016/0168-1605(92)90014-T. PMID 1476870.

ncbi.nlm.nih.gov

Maixner, Frank, et al. (2021). "Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period". Current Biology. 31 (23): 5149–5162.e6. doi:10.1016/j.cub.2021.09.031. PMC 8660109. PMID 34648730. S2CID 238754581.
Ercolini, D.; Hill, P. J.; Dodd, C. E. R. (1 June 2003). "Bacterial Community Structure and Location in Stilton Cheese". Applied and Environmental Microbiology. 69 (6): 3540–3548. Bibcode:2003ApEnM..69.3540E. doi:10.1128/AEM.69.6.3540-3548.2003. PMC 161494. PMID 12788761.

nytimes.com (Global: 7^th place; English: 7^th place)

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Fabricant, Florence (23 June 1982). "Blue-veined Cheeses : The expanding choices". The New York Times. Retrieved 22 May 2010.

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Oxford English Dictionary, updated 1972, s.v.

sciencedirect.com (Global: 149^th place; English: 178^th place)

Cantor, M. D.; Van Den Tempel, T.; Hansen, T. K.; Ardö, Y. (1 January 2004). "Blue cheese". Cheese: Chemistry, Physics and Microbiology. 2: 175–198. doi:10.1016/S1874-558X(04)80044-7. ISBN 9780122636530. ISSN 1874-558X.
Cantor, Mette Dines; van den Tempel, Tatjana; Hansen, Tine Kronborg; Ardö, Ylva (1 January 2017), McSweeney, Paul L. H.; Fox, Patrick F.; Cotter, Paul D.; Everett, David W. (eds.), "Chapter 37 - Blue Cheese", Cheese (Fourth Edition), San Diego: Academic Press, pp. 929–954, ISBN 978-0-12-417012-4, retrieved 1 February 2024{{citation}}: CS1 maint: work parameter with ISBN (link)

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Deetae, P.; Bonnarme, P.; Spinnler, H. E.; Helinck, S. (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035. S2CID 24495569.
Maixner, Frank, et al. (2021). "Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period". Current Biology. 31 (23): 5149–5162.e6. doi:10.1016/j.cub.2021.09.031. PMC 8660109. PMID 34648730. S2CID 238754581.
Monti, Lucia; Pelizzola, Valeria; Povolo, Milena; Fontana, Stefano; Contarini, Giovanna (August 2019). "Study on the sugar content of blue-veined 'Gorgonzola' PDO cheese". International Dairy Journal. 95: 1–5. doi:10.1016/j.idairyj.2019.03.009. S2CID 133493530.
Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S. T.; Dodd, Christine E. R. (July 2019). "Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese". Food Chemistry. 287: 222–231. doi:10.1016/j.foodchem.2019.02.082. PMID 30857693. S2CID 75135576.

stiltoncheese.co.uk (Global: low place; English: low place)

"History of Stilton". StiltonCheese.co.uk. Archived from the original on 7 August 2016. Retrieved 7 August 2016.

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"Castello® Gorgonzola". Castello. Archived from the original on 12 January 2018. Retrieved 7 August 2016.
"History of Stilton". StiltonCheese.co.uk. Archived from the original on 7 August 2016. Retrieved 7 August 2016.
"What Makes Blue Cheese Blue?". The Spruce. Archived from the original on 14 January 2017. Retrieved 13 November 2017.

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"Methyl ketones : Butter". webexhibits.org..

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Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S. T.; Dodd, Christine E. R. (July 2019). "Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese". Food Chemistry. 287: 222–231. doi:10.1016/j.foodchem.2019.02.082. PMID 30857693. S2CID 75135576.

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Cantor, M. D.; Van Den Tempel, T.; Hansen, T. K.; Ardö, Y. (1 January 2004). "Blue cheese". Cheese: Chemistry, Physics and Microbiology. 2: 175–198. doi:10.1016/S1874-558X(04)80044-7. ISBN 9780122636530. ISSN 1874-558X.
Addeo, Francesco; Piombino, Paola; Moio, Luigi (May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. ISSN 1469-7629. PMID 10840681.

Blue cheese (English Wikipedia)

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