English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The accelerated production of blue cheese flavors was studied in the fermentation of the mold Penicillium roqueforti on granular curds. This substrate ailows a better control of the fermentation conditions by reducing the diffusional limitations that occur in traditional cheese formats. The evolution of the fermentation is presented with lipase (E.C. 3.1.1.3) added before coagulation and when the granular curds are coated with a lipase containing slurry or with Iipolyzed cream. Products containing 8-1 0 times higher concentrations of carbonyl compounds compared to the traditional cheese were obtained by coating the granular curds with a lipase containing slurry or with Iipolyzed cream.

Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition