| 词条 | Blue cheese dressing |
| 释义 |
| name = Blue cheese dressing | image = Picles fritos.jpg | image_size = 250px | caption = Blue cheese dressing and fried pickles | alternate_name = | country = United States | region = | creator = | course = | type = Salad dressing or dip | served = | main_ingredient = Mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, wine, cumin , garlic powder | variations = Blue cheese vinaigrette | calories = | other = }}Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder.[1] There is a blue cheese vinaigrette that consists of salad oil, bleu cheese, vinegar, and sometimes seasonings.[2] Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables). Safety and storageSeparation of water and oil (instability of the emulsion) is a potential problem with bleu cheese dressing.[3] Microbial spoilage is a concern for any type of processed food. Studies have shown that Saccharomyces bailii and Lactobacillus fructivorans are two common microorganisms that spoil salad dressings.[4] Lactobacillus fructivorans is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing.{{citation needed|date=May 2017}} See also
References1. ^{{cite book | title = Well Dressed: Salad Dressings | author= Jeff Keys |publisher = Gibbs Smith | location= |url = https://books.google.com/books?id=1zEs_IrsK_gC&pg=PA94 | date = 2011 | page = 80 | isbn = 978--1-4236-1766-2 | accessdate = 15 May 2015 }} {{Salad dressings}}{{portal bar|Food}}2. ^{{cite book | title = Professional Cooking for Canadian Chefs |author1=Wayne Gisslen |author2=Mary Ellen Griffin |author3=Le Cordon Bleu |publisher = John Wiley & Sons | location= Hoboken, New Jersey(USA) |url = https://books.google.com/books?id=EzSwCGBHr3YC&pg=PR20| date = 2007 | page = 723 | isbn = 978-0-471-66377-5 | accessdate = 15 May 2015 }} 3. ^{{Cite journal|last=Chiralt|first=A|year=|title=Food Emulsions|url=http://www.eolss.net/Sample-Chapters/C10/E5-10-03-05.pdf|journal=Food Engineering|volume=2|pages=|publisher=UNESCO, Encyclopedia of Life Support Systems}} 4. ^{{Cite journal|url=http://aem.asm.org/content/21/5/870.full.pdf|title=Microbial Spoilage of Mayonnaise and Salad Dressings|last1=Kurtzman|first1=C. P. |first2=Ruth |last2=Rogers |first3=C. W. |last3=Hesseltine |date=|journal=Applied Microbiology |volume=21 |issue=5 |year=1971|pages=870–74}} 14 : American cuisine|Canadian cuisine|Mexican cuisine|Brazilian cuisine|British cuisine|English cuisine|Dutch cuisine|Luxembourgian cuisine|German cuisine|Ukrainian cuisine|Russian cuisine|Belarusian cuisine|Dips (food)|Salad dressings |
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