Randy Chandler
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould responsible for the blue veins in blue cheese is Penicillium roqueforti. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening of the cheese, including various species of yeast. Yeasts are a diverse group of single-celled fungi that can thrive in various environments, including cheese. Yeasts are particularly important in artisanal cheeses, where they contribute to the development of distinct flavours and textures.
| Characteristics | Values |
|---|---|
| Does blue cheese have yeast in it? | Yes, yeast is present in blue cheese. |
| Yeast species in blue cheese | Kluyveromyces (cultured), Saccharomyces (native), Yarrowia lipolytica, Candida, Galactomyces, Geotrichum candidum, and others. |
| Yeast function in blue cheese | Yeasts contribute to the flavour and texture of blue cheese. They can also be used as adjuncts and maturing cultures. |
| Yeast growth parameters | Nutrient availability, pH levels, and temperature influence yeast growth. Milk provides ideal nutrients for yeast growth. Yeasts prefer slightly acidic to neutral pH levels (typically pH 4-6). Optimal temperature for most yeast species is 25°C-30°C. |
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What You'll Learn
Yeast is used in blue cheese production
Yeast is an important component in the production of blue cheese. Blue cheese is made with the addition of cultures of edible mould, which create blue-green spots or veins throughout the cheese. The mould Penicillium roqueforti is responsible for the blue cheese's visual aspect, texture, taste, and aroma.
Yeast is a diverse group of single-celled fungi that can thrive in various environments, including cheese. In cheese production, moulds and yeasts play conflicting roles in enhancing and compromising product quality. Yeasts are important contributors to the flavours and textures of many dairy products. They possess potent proteolytic and lipolytic systems that help transform milk components into flavour compounds. In blue cheese, the most frequently isolated yeast species are D. hansenii, Yarrowia lipolytica, and Sac. cerevisiae.
Yeast microflora on the surface and interior of blue cheeses can vary greatly. The yeast populations on the surface of the cheeses ranged from 105–109 cfu/g, but were 10–100 times lower for interior samples, showing a great variability. During the ripening process, yeasts can reach majority populations (up to 108 ufc/g). In addition, the pH increases during ripening due to the degradation of lactic acid by non-LAB moulds and yeasts.
Selected yeast strains have been proposed as adjuncts and maturing cultures for certain blue cheeses. For example, Geotrichum candidum is a dominant yeast species in the surface and interior of the cheeses. Candida spp. is another yeast species found in blue cheese, which can create a ropy or stringy texture. Yarrowia lipolytica is a yeast that has been found to have strong synergistic activity with P. roqueforti, enhancing the production of ketone aroma compounds characteristic of blue cheeses.
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Yeast is naturally present in raw milk
Blue cheese is made from raw milk, which contains a diverse population of natural microflora, including pathogens. The microorganisms present in raw milk vary in identity, source, and technological and functional importance. The microflora in raw milk is complex and unpredictable, and it can include both bacteria and yeast.
Several yeast species have been identified in raw milk and are mainly linked to the ability to assimilate important milk components, such as lactose, galactose, citrate, and lactic acid. The predominant yeasts found in raw milk from four Danablu dairies in Denmark included Debaryomyces hansenii (Candida famata), Candida catenulata, Candida lipolytica, Candida krusei, and Trichosporon cutaneum. Yeast populations exceeded 101–104 cfu mL−1. Other authors have also described the presence of D. hansenii (C. famata) in raw milk in Australia, and German investigations demonstrated the occurrence of other yeast species, including Candida curvata and Saccharomyces spp.
The presence of yeast in raw milk can have implications for the safety and quality of the milk and any resulting dairy products. For example, the antimicrobial components in milk can have either bactericidal, bacteriostatic, or no effect at all on specific pathogenic species and strains. Additionally, the implementation of strict hygiene standards can reduce the microbial load of milk, which can impact the quality of cheese manufactured using traditional or artisanal approaches.
The yeast species present in raw milk can also influence the flavour and aroma of blue cheese. For example, D. hansenii has been found to be the most frequently isolated species in several Spanish blue cheeses, and it contributes to the cheese's unique characteristics.
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Yeast contributes to the flavour and texture of blue cheese
Yeast plays a significant role in the flavour and texture of blue cheese. Blue cheese is any cheese that contains cultures of edible moulds, which create blue, blue-grey, or blue-green veins and spots throughout the cheese. The mould responsible for the blue veins, Penicillium roqueforti, is also responsible for the aroma of blue cheese. The flavour of blue cheese is further developed by the presence of n-methyl-ketones, which are produced from fatty acids.
The process of making blue cheese involves the use of raw milk, which can contain yeast. Yeast is an important contributor to the flavour and texture of blue cheese, as well as other cheeses. Yeast populations on the surface of blue cheeses can range from 105 to 109 cfu/g, while the populations in the interior are 10 to 100 times lower. The most frequently isolated yeast species from the surface of blue cheese is Candida.
Yarrowia lipolytica is a yeast species that has been found in Spanish blue cheeses such as Valdeón artisanal cheese and Cabrales. This yeast species has a synergistic relationship with P. roqueforti, enhancing the production of ketone aroma compounds characteristic of blue cheeses. Kluyveromyces is another yeast species that has been considered for use in blue cheese production.
The use of yeast in blue cheese production can be delicate due to the potential for excess gas production, which can cause the cheese to split. Additionally, the management of mould and yeast populations is crucial to maintaining cheese quality. Unwanted yeast may alter the flavour, texture, and overall product quality. Therefore, rigorous hygiene practices, temperature control, and continuous monitoring of raw materials and processes are essential to ensuring the production of high-quality, safe blue cheese.
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Different types of yeast are used in blue cheese
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould responsible for the blue veins in blue cheese is Penicillium roqueforti, which grows along the surface of the curd-air interface when given oxygen. The veins are also responsible for the aroma of blue cheese.
The microbiota of blue cheese is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Lactic acid bacteria (LAB) and fungi dominate the cheesemaking process. Among the fungi, apart from P. roqueforti, different yeasts are usually present. The specific yeast species present in blue cheese depend on the characteristics of each cheese variety and the manufacturing steps followed during production.
Artisanal blue cheeses possess a diverse assortment of yeast species, mainly belonging to the genera Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum (=Galactomyces), Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia, and Zygosaccharomyces.
Selected yeast strains have been proposed as adjuncts and maturing cultures for certain blue cheeses. Geotrichum candidum (teleomorph state of Galactomyces candidus) is among the dominant yeast species in the surface and interior of the cheeses. Other yeasts that could be used as potential adjunct cultures include D. hansenii, Yarrowia lipolytica, and Sac. cerevisiae, with D. hansenii being the most frequently isolated species in blue cheese. K. lactis is another yeast species that has been found to dominate the blue veins of blue cheese, with a limited presence in the outer crust.
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Yeast contamination can occur in blue cheese
Yeast contamination in blue cheese typically arises from two main sources: the milk used in production and the processing environment. Raw milk can harbour wild yeasts if it is not handled properly. Additionally, during processing, unclean equipment, an unsanitary environment, or the use of contaminated ingredients like rennet, starter cultures, or salt can introduce unwanted yeast strains. High humidity and warm temperatures during the ripening process further encourage the growth of yeast.
The impact of yeast contamination in blue cheese can be detrimental. Unwanted yeast growth can lead to defects in the cheese, affecting its texture, flavour, and overall quality. Yeasts can outcompete beneficial cultures, resulting in changes to the cheese's structure, such as irregular holes or cracks, and the development of unpleasant flavours, including alcoholic or yeasty notes. The production of carbon dioxide (CO₂) during the fermentation of residual lactose can cause "blowing" or gas production within the cheese, impacting both its texture and safety.
To prevent yeast contamination in blue cheese, strict hygiene protocols, temperature control, and continuous monitoring of raw materials and processes are crucial. Effective management of yeast populations is essential to maintain the desired characteristics of blue cheese and ensure product integrity. Detecting yeast contamination early is critical to preventing spoilage and preserving the quality of the cheese.
While yeast contamination poses a challenge, a thorough understanding of yeast ecology and growth parameters can inform the development of effective control strategies. By studying the occurrence and growth of specific yeast strains in blue cheese, such as Debaryomyces hansenii, Candida catenulata, and Yarrowia lipolytica, cheesemakers can implement targeted prevention and mitigation measures.
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Frequently asked questions
Yes, blue cheese contains yeast. Yeast is an important part of many cheeses, especially artisanal ones.
Yeasts are a diverse group of single-celled fungi that can thrive in various environments, including cheese.
The types of yeast found in blue cheese include Kluyveromyces (cultured), Saccharomyces (native), and Debaryomyces hansenii.
Yeasts are important contributors to the flavours and textures of blue cheese. They work alongside moulds, such as Penicillium roqueforti, to create the unique characteristics of the cheese.
Yeasts possess potent proteolytic and lipolytic systems that help transform the milk components into flavour compounds. In blue cheese, the presence of yeast contributes to the strong flavour profile and distinctive smell.
