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The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

1. The addition of cultures of the lipolytic organisms Alcaligenes lipolyticus, Achromohacter lipolyticum and Pseudomonas fragi to pasteurized homogenized milk for blue cheese manufacture did not improve appreciably the flavor of the resultant cheese and did not cause any appreciable increase in total volatile acidity.
   
2. The addition of a culture of Candida lipolytica to milk for cheese making improved the flavor score and increased the total volatile acidity of the cheese.
   
3. Eleven strains of C. lipolytica from various sources differed markedly in their ability to increase the total volatile acidity and to improve the flavor of blue cheese made from pasteurized homogenized milk.
   
4. The results presented indicate a relationship of the total volatile acidity to the flavor score of blue cheese made from pasteurized homogenized milk.
   

¹ Journal paper no. J1672 of the Iowa Agricultural Experiment Station, Project 895.