Kèju biru

Keju biru utawa keju bleu ^[1]^[2] yaiku keju digawe nganggo budaya cetakan Penicillium, menehi bintik-bintik utawa cetakan cetakan ing saindenging keju, sing bisa beda-beda warna kanthi warna biru lan ijo. Iki nggawa bau sing beda, saka bakteri utawa macem-macem bakteri sing ditanem khusus. Sawetara keju biru disuntikake karo spora sadurunge bentuk kari, lan liyane duwe spora dicampur karo curd sawise dibentuk. Keju biru biasane umure ing lingkungan sing dikontrol suhu kayata guwa . Keju biru bisa dipangan dhewe utawa bisa disebar, diremuk utawa dilebur utawa dicampur karo sawetara panganan liyane. Keju biru misuwur amarga tekstur krim sing tajam.

Rasa khas keju biru cenderung tajem lan asin. Mambu pangan iki amarga loro jamur lan jinis bakteri disaranaké kanggo tuwuh ing keju: contone, bakteri Brevibacterium linens tanggung jawab kanggo mambu akeh keju biru,^[3] uga lumaku ambu ora enak lan manungsa liyane ambune awak.

^[4]

Referensi[besut | besut sumber]

↑ A common variant, using the French spelling of "blue";
↑ Oxford English Dictionary, updated 1972, s.v.
↑ Deetae P; Bonnarme P; Spinnler HE; Helinck S (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035.
↑ Dixon, Bernard (27 April 1996). "Cheese, toes, and mosquitoes". BMJ. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105.

[1] A common variant, using the French spelling of "blue";

[2] Oxford English Dictionary, updated 1972, s.v.

[3] Deetae P; Bonnarme P; Spinnler HE; Helinck S (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035.

[4] Dixon, Bernard (27 April 1996). "Cheese, toes, and mosquitoes". BMJ. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105.

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