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Lipolytic activities of seven samples of Blue veined cheeses, among them five Roquefort cheeses, were determined with synthetic triglycerides as substrate. Enzymatic extracts were cheese suspensions (C) and suspensions of Penicillium roqueforti mycelium (M) gathered on the same cheeses. Measurements were carried out at 20°C at constant pH (pH-stat method) on emulsions of tributyrin at pH 8.0 and tricaproin at pH 5.5 for (C) and on both substrates at pH 4.5, 5.5 and 8.0 for (M)

Détermination et niveau des activités lipolytiques dans les fromages à pâte persillée