Penicillium roqueforiiによりチーズカードより生成される揮発性脂肪酸について

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Changes of volatile fatty acids in whole milk curd, skim milk curd, goats milk curd and cream inoculated with P. roqueforti and/or Str. lactis were experimented. Quantitative deter-mination of volatile fatty acids was done by modified DUCLAUXs method. Results obtained were as follows: (1) The total amount of volatile fatty acids in incubated whole milk curd was lower than that of commercial Roquefort cheese. (2) By addition of mercerated bread which was previously incubated with P. roqueforti before hooping, volatile fatty acids were produced more than usual inoculation. (3) Volatile fatty acids were produced more in goats milk curd than in cows milk curd. (4) By Sir. lactis, production of volatile fatty acids was slight and caproic, caprylic and capric acids were not produced. (5) Lower volatile fatty acids were produced from lactose in skim milk curd and the amount of fatty acids decreased after lactose were by P. roqueforti. (6) Higher volatile fatty acid, as well as lower acids, were produced from cream, but total amount of volatile fatty acids was lower than that of skim milk curd at the beginning of incubation period. (7) Most of the volatile fatty acids were in the form of salt and those in ester form were acetic and butyric.
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