2009_Book_FoodChemistry

10.2 Dairy Products 533
Fig. 10.27. Scheme for propionic acid fermentation
The mode and extent of milk fat degradation depend
on the microflora involved in cheese ripening.
In most types of cheese, as little lipolysis
as possible is a prerequisite for good aroma. Exceptions
are varieties like Roquefort, Gorgonzola,
and Stilton, that are characterized by a marked
degradation of fat.
Lipolysis is strongly enhanced by homogenization
of the milk (Fig. 10.28). The release of fat-
(10.17)
Fig. 10.28. Lipolysis during ripening of blue cheese: 1
untreated milk, 2 homogenized milk