blue cheese

General Material Information

Trivial Name	blue cheese
Synonyms	bleu cheese bleu cheese

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Literature & References

None found

Publications by Info
Wisconsin Milk Marketing Board
Uplands Cheese \| La Merenda
Publications by PubMed
Diversity and activities of yeasts from different parts of a Stilton cheese.
Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application.
Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.
Technical note: The equivalency of sodium results in cheese digested by either dry ashing or microwave-accelerated digestion.
Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.
Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
Modeling the growth of Listeria monocytogenes in mold-ripened cheeses.
Rapid detection of norovirus in naturally contaminated food: foodborne gastroenteritis outbreak on a cruise ship in Brazil, 2010.
Sex in cheese: evidence for sexuality in the fungus Penicillium roqueforti.
Exposure to nickel by hair mineral analysis.
Entomopathogenic fungi as potential biocontrol agents of the ecto-parasitic mite, Varroa destructor, and their effect on the immune response of honey bees (Apis mellifera L.).
Drosophila GGA model: an ultimate gateway to GGA analysis.
Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography.
Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis.
Composition and volatile profiles of commercial Argentinean blue cheeses.
Effects of highly ripened cheeses on HL-60 human leukemia cells: antiproliferative activity and induction of apoptotic DNA damage.
p62/SQSTM1 and ALFY interact to facilitate the formation of p62 bodies/ALIS and their degradation by autophagy.
Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses.
Using roquefortine C as a biomarker for penitrem A intoxication.
The Drosophila BEACH family protein, blue cheese, links lysosomal axon transport with motor neuron degeneration.
Multivariate profiling of neurodegeneration-associated changes in a subcellular compartment of neurons via image processing.
Allergic reaction to blue cheese: serendipity or actual causation?
Simultaneous analysis of amino acids and amines as their o-phthalaldehyde-ethanethiol-9-fluorenylmethyl chloroformate derivatives in cheese by high-performance liquid chromatography.
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese.
Linking lysosomal trafficking defects with changes in aging and stress response in Drosophila.
Genetic modifiers of the Drosophila blue cheese gene link defects in lysosomal transport with decreased life span and altered ubiquitinated-protein profiles.
Bchs, a BEACH domain protein, antagonizes Rab11 in synapse morphogenesis and other developmental events.
Early PCR detection of tyramine-producing bacteria during cheese production.
Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings.
Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.
Andrastins A-D, Penicillium roqueforti Metabolites consistently produced in blue-mold-ripened cheese.
Screening of dairy yeast strains for probiotic applications.
Partial characterization of dextran-degrading enzyme obtained from blue cheese.
Expression profile of mouse BWF1, a protein with a BEACH domain, WD40 domain and FYVE domain.
Antibotulinal activity of process cheese ingredients.
Screening for peptides from fish and cheese inhibitory to prolyl endopeptidase.
blue cheese mutations define a novel, conserved gene involved in progressive neural degeneration.
Factors affecting growth and pigmentation of Penicillium caseifulvum.
Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese.
Roquefortine C occurrence in blue cheese.
A multiplex polymerase chain reaction assay for rapid detection and identification of Escherichia coli O157:H7 in foods and bovine feces.
Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.
Crystal structure determination of aristolochene synthase from the blue cheese mold, Penicillium roqueforti.
Determination of roquefortine C in blue cheese using on-line column-switching liquid chromatography.
Chemical characterisation of cheese associated fungi.
Detection of Shigella spp. in food with a nested PCR method-sensitivity and performance compared with a conventional culture method.
Determination of roquefortine C in blue cheese using on-line column-switching liquid chromatography.
A mimic as internal standard to monitor PCR analysis of food-borne pathogens.
Preparation of PCR samples from food by a rapid and simple centrifugation technique evaluated by detection of Escherichia coli O157:H7.
Staphylococcus aureus in dairy products in the Bologna area.
A rapid sample preparation method for PCR detection of food pathogens based on buoyant density centrifugation.
Presence of tetrahydro-beta-carboline-3-carboxylic acids in foods by gas chromatography-mass spectrometry as their N-methoxycarbonyl methyl ester derivatives.
Effect of medium-chain fatty acids in mould ripened cheese on the growth of Listeria monocytogenes.
Mycotoxins in two Spanish cheese varieties.
Transfructosylating enzyme activity of Penicillium roquefortii.
Cheese acceptance and dairy product consumption in an older population.
Determination of Penicillium roqueforti toxin by reversed-phase high-performance liquid chromatography.
Listeria monocytogenes--threat to a safe food supply: a review.
The histamine content of oriental foods.
[Mutagenicity testing of commercially used strains of P. camemberti and P. roqueforti].
Cheese worker's hypersensitivity pneumonitis.
Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese.
Determination of roquefortine in blue cheese and blue cheese dressing by high pressure liquid chromatography with ultraviolet and electrochemical detectors.
The metabolism of fatty acids, methyl ketones and secondary alcohols by Penicillium roqueforti in blue cheese slurries.
Instability of PR toxin in blue cheese.
[Harmlessness to human health of the mold cultures used in cheesemaking].
Study of conditions of production of roquefortine and other metabolites of Penicillin roqueforti.
Roquefortine and isofumigaclavine A, alkaloids from Penicillium roqueforti.
Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.
Analysis of blue cheese for roquefortine and other alkaloids from Penicillium roqueforti.
QUANTITATIVE ANALYSIS OF THE MAJOR FREE FATTY ACIDS IN BLUE CHEESE.
ERYTHEMA ANNULARE CENTRIFUGUM. A CASE DUE TO HYPERSENSITIVITY TO BLUE CHEESE PENICILLIUM.
The manufacture of blue cheese from pasteurized milk.

Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Suppliers

Carbery Milk Products	Chr. Hansen A/S
Schreiber Foods

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Cheesy
cheesy bleu cheese, cheesy
General comment	Cheesy bleu cheese

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for blue cheese usage levels up to:
	not for fragrance use.

Recommendation for blue cheese flavor usage levels up to:
	not for flavor use.

Safety references

None found