TITTLE : BLUE CHEESE NOORAFIFAH BINTI SULAIMAN 02 QTM12F2004 NUR IZZATI BINTI MOHAMAD YUSOF 02QTM12F2003 NUR HAZIAH BINTI MOHD JANI NOR ZURINA BINTI

INTRODUCTION OF BLUE CHEESE o White cheese with blue veins and sometimes crumbly interior. o Known as ‘Gorgonzola’ at Italy o The cheese is a made from pasteurized cow's milk. o The cheese curd is seeded with Penicilium.

o Carries a distinct smell. o Aged for six months with control temperature. o Blue cheese is usually wrapped in foil to keep the moisture.

THE HISTORY OF BLUE CHEESE MAKING Blue cheese was found by accident by an employee at a warehouse in the ninth century. It keeps Straecchino cheese in a moist cellar. One week later, he found that the cheese have been covered with blue fungus that grows in that warehouse.

However, he still sell the cheese to the customers who come to avoid losses. In unexpected they really like mouldy cheese made in Gorgonzola. Because of that incidents it is well known by the name "Stracchino in Gorgonzola", at Italy.

METHODOLOGY PROCESSING

Acidification: Starter culture is added to milk to change lactose (milk sugar) into lactic acid. This process changes the acidity level of the milk and begins the process of turning milk from a liquid into a solid. coagulation: Rennet is added to further encourage the milk to solidify. Curds and Whey: Curds are cut using a knife or a tool that resembles a rake. Cutting the curds further encourages them to expel liquid, or whey.

Salting: Salt adds flavor and also acts as a preservative so the cheese does not spoil during long months or years of ageing. It also helps a natural rind to form on the cheese. There are several ways to use salt. Salt can be added directly into the curd as the cheese is being made. The outside of the wheel of cheese can be rubbed with salt or with a damp cloth that has been soaked in brine. The cheese can also be bathed directly in vat of brine. Shaping: The cheese is put into a basket or a mold to form it into a specific shape. Ripening Referred to as affinage, this process ages cheese until it reaches optimal ripeness.

Advantages Great Supply Of Protein And Calcium. Blue cheese in rich in calcium, thus, it will help in preventing several diseases. Vitamins And Minerals Blue cheese contains a quantity of essential vitamins and minerals, including Vitamin A, Vitamin D, retinol, sodium and zinc. While not necessarily a significant source of a number of these, blue cheese also contains beneficial amounts of other minerals and vitamins.

Helps Prevent Diseases high calcium content that does not only prevents bone loss but allows you to avoid migraine headaches too. Additionally, calcium helps you to prevent blood clotting along with the risk of breast cancer. It also helps in regulating blood pressure level and promotes muscle contraction.

Protein Protein may be the building block for muscles, cells and organs and could be found in a variety of dairy products. Heart healthy Blue cheese is among the best foods for the heart. This is because this type of cheese is consumed regularly. This really is one reason why the French possess the lowest rate of cardiovascular diseases on the planet.

Fights Arthritis blue cheese is anti-inflammatory. It helps fight painful diseases like arthritis. Prevents Osteoporosis helps prevent diseases like osteoporosis and osteoarthritis after menopause

High In Sodium Blue cheese also contains a significant amount of sodium, or salt. Your body requires some sodium to function -- it acts as an electrolyte, and plays essential roles in heart and nerve function, as well as blood pressure regulation.

DISADVANTAGES  You may also need to avoid eating blue cheese if you are pregnant. Many blue cheese varieties have not undergone pasteurization, so bacteria that may cause birth defects or miscarriages are not destroyed.

IMPORTANCE OF BLUE CHEESE  Reduced-fat or fat-free blue cheese is a good dietary choice to help with the management of gout and osteoporosis, and it also helps you to maintain strong, healthy teeth.  Tangy blue cheese is rich in vitamins and minerals and, if eaten in moderation, can be part of a healthy diet.

Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases and other enzymes. The molds added to blue cheese are derived from the genus Penicillium. The most widely used molds in blue- veined cheeses are Penicillium Roqueforti and Penicillium Glaucum.

Conclusion As a conclusion, blue cheese is good taken because it is good for our health but still need to adopt in less quantity. The addition of enzyme today in cheese making are rationale to shorter time of production. Biotechnology as a place to make adaptation in production of dairy product.

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