If you have ever seen blue cheese, you must have asked yourself where do these blue veins come from? These veins are caused by Penicillium roqueforti within the cheese matrix, which is itself a complex collection of individual components/nutrients. Biochemical activities, mainly of microbial origin, are responsible for the sensory
The phenomenon of the formation of eyes in cheese has attracted the attention of scientists since the beginning of cheese research. The scientists’ research in 1971 about the formation of eyes in Emmental cheese shows that there were very precise ideas about the formation of eyes in cheese at the
The structure and rheological properties of acid-induced milk gels are influenced by many factors such as milk protein concentration, whey protein/casein ratio, fat content, homogenization, pasteurization temperature and time, pH of milk during heating, casein–whey protein interactions, the addition of hydrocolloids, the addition of rennet and the temperature of gel