Who researched on the use of mold extract to hasten coagulation cheese production?

While the use of mold extracts to speed up cheese production is not a common practice, the research on this topic isn't widely documented. However, the use of mold enzymes in cheesemaking, particularly for the production of blue cheese and other mold-ripened cheeses, has been studied and practiced for centuries.

Here's what we know:

* Traditional Cheesemaking: Mold spores have always been used in the production of blue cheese. The mold spores introduce enzymes that break down proteins and fats, giving the cheese its characteristic blue veins and pungent flavor.

* Modern Techniques: Modern cheesemakers use pure cultures of Penicillium roqueforti and other molds for blue cheese production. These pure cultures offer greater control over the flavor and texture of the cheese.

* Mold Enzymes: There are various mold enzymes that are specifically used in cheesemaking. These enzymes help with:

* Coagulation: Some enzymes can speed up the curdling process, which is the first step in cheesemaking.

* Ripening: Other enzymes break down proteins and fats during ripening, which develops the unique texture and flavor of different cheeses.

* Research on Mold Extracts: Limited research is publicly available on the use of mold extracts to specifically hasten coagulation. It's possible that research exists in private companies or specialized cheesemaking institutions, but it's not readily accessible.

If you're interested in learning more, I recommend searching for information on:

* Cheesemaking techniques and the role of mold enzymes

* Research papers on Penicillium roqueforti and other cheese-making molds

* Specialized cheesemaking institutions or companies

Please note that using mold extracts in cheesemaking should only be done with caution and under strict hygienic conditions. Mold extracts can be potent and require expert knowledge to handle safely.