Methyl Ketones in Roquefort Cheese

Bacterial Flora of Roquefort Cheese

It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...

Heterotrophic Production of Methyl Ketones

Precursors of Methyl Ketones in Butter.

Roquefort Cheese Proteins Inhibit Chlamydia pneumoniae Propagation and LPS-Induced Leukocyte Migration

Inflammation in atherosclerosis, which could be associated with some subclinical infections such as C. pneumoniae, is one of the key factors responsible for the development of clinical complications of this disease. We report that a proprietary protein extract isolated from Roquefort cheese inhibits the propagation of C. pneumoniae in a human HL cell line in a dose-dependent manner, as revealed...

Oxidation of Secondary Methyl Ethers to Ketones

We present a mild way of converting secondary methyl ethers into ketones using calcium hypochlorite in aqueous acetonitrile with acetic acid as activator. The reaction is compatible with various oxygen- and nitrogen-containing functional groups and afforded the corresponding ketones in up to 98% yield. The use of this methodology could expand the application of the methyl group as a useful prot...