Blue cheeses, including renowned mold-ripened varieties such as Roquefort (France), Gorgonzola (Italy), Stilton (UK), Danablue (Denmark), and Cabrales (Spain), owe their distinct blue-green color and unique flavor to the fungal species Penicillium roqueforti. In Turkey, traditional cheeses similar to blue cheeses, namely mold-ripened Tulum and Civil, employ production techniques distinct from their European counterparts. Notably, mold-ripening in Turkish cheeses is spontaneous and does not involve starter cultures.
View Article and Find Full Text PDFFourier transform infrared spectroscopy (FTIR) is an alternative microbial identification technique due to its faster analysis times and lower cost compared to molecular methods. In this study, forty-three fungal strains isolated from different Turkish traditional mold-ripened cheeses representing nine different Penicillium species (P. roqueforti, P.
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