Apr. is, 1914 
Flavor of Roquefort Cheese 
13 
These enzymotic studies show that Penicillium roqueforii is well sup¬ 
plied with an enzym capable of hydrolyzing both simple esters and 
triglycerids. 
CONCLUSIONS 
The more important conclusions to be drawn from this investigation 
are: 
(1) During the ripening of Roquefort cheese a considerable amount of 
the fat is hydrolyzed. 
(2) Penicillium roqueforii produces a water-soluble lipase, which is the 
chief factor in the accomplishment of the hydrolysis. 
(3) The hydrolysis results in the accumulation of the adds of milk fat 
in both the free and combined forms. 
(4) Of these acids, caproic, caprylic, and capric and their readily 
hydrolyzable salts have a peppery taste and are responsible for the 
characteristic burning effect of Roquefort cheese upon the tongue and 
palate. 
LITERATURE CITED 
1. Albert, R., Buchner, E., and Rapp, R. 
Herstellung von Dauerhefemittels Aceton. In Ber. Deut. Chem. Gesell., Jahrg. 
35, Bd. 2, No. 13, p. 2376-2382. 1902. 
2. Barthel, Christian. 
Methods used in the examination of milk and dairy products. Translated by W. 
Goodwin. 260 p., illus. London, 1910. 
3. Browne, C. A., jr. 
A contribution to the chemistry of butter-fat. In Jour. Amer. Chem. Soc., v. 21, 
no. 10, p. 807-827. 1899. 
4. Dox, A. W. 
The intracef.lular enzyms of Penicillium and Aspergillus. U. S. Dept. Agr. 
Bur. Anim. Indus., Bui. 120, 70 p. 1910. 
5 - - 
Die Zusammensetzung des echten Roquefort-Kases. In Ztschr. Untersuch. Nahr. 
u. Genussmtl., Bd. 22, Heft 4, p. 239-242. 1911. 
6 . - 
The occurrence of tyrosine crystals in Roquefort cheese. In Jour. Amer. Chem. 
Soc., v. 33, no. 3, p. 423-425* 1911- 
7. Duclaux, Emile. 
Le Lait. 376 p., illus. Paris, 1894. 
8. Jensen, Orla. 
Biologische Studien liber den Kasereifungsprozesz unter spezieller Beriick- 
sichtigung der fhichtigen Fettsauren. In Landw. Jahrb. Schweiz, Jahrg. 18, 
Heft 8, p. 319-405. 1904. 
9. Laxa, 0 . 
Uber die Spaltung des Butterfettes durch Mikroorganismen. In Archiv fur Hy¬ 
giene, Bd. 41, Heft 2, p. 119-151. 1901. 
10. Nencki, M. 
Zur Kenntniss der Faulnissprocesse. In Ber. Deut. Chem. Gesell., Jahrg. 10, p. 
1032-1034. 1877. 
11. Neuberg, Carl. 
Uber die Herkunft der optisch-aktiven Valeriansaure bei der Eiweissfaulnis. 
In Biochem. Ztschr., Bd. 37, Heft 5/6, p. 501-506. 1911. 
