The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

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Penicillium roqueforti is a mold used in the production of blue cheeses. It is responsible for the breakdown of fats into free fatty acids, which are then converted into smaller compounds, including those that give blue cheese its distinctive tangy and sharp flavor.

The Mold Penicillium Roqueforti Added to Homogenized Whole Milk Converts