6 



BULLETIN 970, U. S. DEPARTMENT OF AGRICULTURE, 



develop when the cheese has been subjected to long exposure to 

 the air or when held at too high a temperature. In general, the 

 lighter the color of the mold the milder the flavor of the cheese. 



Texture. — Roquefort cheese should not be compact, like Cheddar 

 cheese. Numerous mechanical holes should be made throughout 

 the cheese. A few gas holes may not be harmful, but too many 

 should be avoided. Even the best of the imported cheeses almost 

 always have a number of small gas holes. The mass of the cheese 

 should be friable, soft, and unctuous; yet it should be firm enough 

 to retain its shape, even when held at a high temperature. The 

 cheese when fully ripe should not appear tough and waxy, as in the 

 case of certain other green-mold cheeses. 



COMPOSITION OF SHEEP'S MILK. 



The percentage composition of sheep's milk in the Roquefort 

 region, as given by Marre,^ is quite different from that of cows' milk. 



Table 4. — Per cent coTnposition of sheep's milk in the Roquefort region. 





Water. 



Casein. 



Fat. 



Lactose. 



Ash. 



Variation 



Per cent. 



76 to 83 



79.5 



Per cent. 



5 to 8 



6.5 



Per cent. 



5.5tol0.5 



8.0 



Per cent. 



4 to 5 



4.5 



Per cent. 

 0.8 to 1.2 



Average 



1.0 







Work with sheep's milk has revealed the fact that the acidity of 

 the fresh milk'when titrated with phenolphthalein is usually more than 

 0.2 of 1 per cent, and in contrast with cows' milk gives a much firmer 

 jellylike curd when acted upon by rennet. An examination of the 

 composition of sheep's milk and cows' milk shows that the former 

 has about twice the essential solids of fat and casein that the latter 

 has, yet the ratio of fat to casein in both cases is approximately 

 the same. Rich milk seems somewhat more desirable than poor 

 milk in giving a firm curd when it is set with rennet. Milk testing 

 about 4 per cent has given good results. 



THE MANUFACTURE OF COWS'-MILK ROQUEFORT. 



In general it has been found to be advantageous to follow the 

 method of making this cheese as outlined by Marre. Because of the 

 difference in the nature of cows' milk and sheep's milk, however, 

 some modification of the process seems advisable. 



Acidity. — Fresh, clean milk is essential in making Roquefort. An 

 overripe milk is likely to result in a gassy cheese and may produce a 

 very objectionable flavor. The milk on setting should have an initial 

 acidity of 0.21 to 0.23 per cent. About 3 or 4 per cent of starter is 



8 Marre, E., Le Roquefort, p. 82. 



