Polish Rokpol cheese

Rokpol is a Polish blue cheese similar to Danish blue cheeses, with a pungent, salty taste and moderate astringency. The name derives from Roquefort and suggests that it is Polish Roquefort. However, unlike Roquefort, it is made from cow's milk. Currently often sold under brand name Lazur.

Abstract

Yeast microflora on the surface and interior of Rokpol cheese was examined for cheeses produced at three dairies located in Lower Silesia, Poland. Yeast populations on the surface of the cheeses ranged from 105–109 cfu/g, but were 10–100 times lower for interior samples. The occurrence and proportions of yeast species varied, depending on the dairy plant and cheese sample. The most frequently isolated species were: Candida famata and C. spherica, followed by C. intermedia and Geotrichum sp. Other species such as Saccharomyces kluyveri, C. kefyr and C. lipolytica were found occasionally. Extracellular and intracellular proteolytic and lipolytic activities were examined for 39 isolates of C. famata.

Keywords

Rokpol cheese[1]

Yeasts

Proteolytic and lipolytic enzymes

Candida famata

References

  1. ↑ Wojtatowicz, M; Chrzanowska, J; Juszczyk, P; Skiba, A; Gdula, A (2001-09-19). "Identification and biochemical characteristics of yeast microflora of Rokpol cheese". International Journal of Food Microbiology. Yeast in Dairy Products. 69 (1): 135–140. doi:10.1016/S0168-1605(01)00582-7. ISSN 0168-1605.


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