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

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Abstract
Addition of milk cultures of the lipolytic organisms Alcaligenes lipolyticus, Achromobacter lipolyticum and Pseudomonas fragi did not improve appreciably the flavor or increase the total volatile acidity of the cheese. Addition of a milk culture of Candida lipolytica to the milk for cheese making improved the flavor and increased the total volatile acidity of the cheese. The variations among 11 strains of C. lipolytica in ability to improve the flavor and increase the total volatile acidity of blue cheese indicate the necessity for careful selection of cultures and adjustment of the amt. of culture used to obtain the desired intensity of flavor in blue cheese made by this method. Addition of 0.3 to 1% of 48 hr., 30[degree]C, homogenized milk culture of the organism to milk for cheese making gave the desired intensity of flavor in the cheese.
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