User:Andreezym/sandbox

Contributions to Blue Cheese Article Outline (Blue cheese):
- Different varieties of blue cheese; physical/chemical/microbiological composition contributing to flavour taste and odour in these famous cheeses

- Production of blue cheese (fermentation)

- Packaging, storage

- Traditional vs. commercial processing

- Toxins from production of blue cheese

- Regulations in: Canada USA

- Blue cheese uses

- Microbiota and their impact to blue cheese; Appearance, Aroma, Flavour, Texture

Our team wanted to add a section on Health Benefits and Risks of Blue Cheese but due to lack of credible resources, we decided to not move forward with this heading. But we found some online resources like articles and blogs which suggested that Blue Cheese contains vital minerals, prevents cellulite deposition and artery inflammation. Some risks include high blood pressure due to high sodium content and high cholesterol levels as a result of saturated fats.

Some of the trusted sources we will be using;
''Davidson, Alan; Jaine, Tom (2014). The Oxford Companion to Food (3 ed.). Oxford University Press. ISBN 9780199677337.''

''Addeo, Francesco; Piombino, Paola; Moio, Luigi (May 2000). "Odour-impact compounds of Gorgonzola cheese". Journal of Dairy Research. 67 (2): 273–285. doi:10.1017/S0022029900004106. ISSN 1469-7629.''

''Monti, Lucia; Pelizzola, Valeria; Povolo, Milena; Fontana, Stefano; Contarini, Giovanna (August 2019). "Study on the sugar content of blue-veined "Gorgonzola" PDO cheese". International Dairy Journal. 95: 1–5. doi:10.1016/j.idairyj.2019.03.009.''

Ercolini, D.; Hill, P. J.; Dodd, C. E. R. (2003-06-01). "Bacterial Community Structure and Location in Stilton Cheese". Applied and Environmental Microbiology. 69 (6): 3540–3548. doi:10.1128/AEM.69.6.3540-3548.2003. ISSN 0099-2240.

''Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S. T.; Dodd, Christine E. R. (2019-07-30). "Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese". Food Chemistry. 287: 222–231. doi:10.1016/j.foodchem.2019.02.082. ISSN 0308-8146.''

''Madkor, S.; Fox, P. F.; Shalabi, S. I.; Metwalli, N. H. (1987-01-01). "Studies on the ripening of stilton cheese: Lipolysis". Food Chemistry. 25 (2): 93–109. doi:10.1016/0308-8146(87)90058-6. ISSN 0308-8146.''

Blue Cheese Production