Frederic Melton
Yeast plays a significant role in the production of cheese, contributing to the development of distinct flavours and textures. It is recognized as having an indispensable impact on the cheese-making process, and its presence is desired in some cases and unwanted in others. Yeast is essential to the creation of certain speciality cheeses, such as artisan or probiotic varieties, where it is used to enrich the texture, flavour, and nutritional profile of the final product. However, in other cases, yeast contamination can lead to spoilage, resulting in off-flavours, gas production, and undesirable changes in texture. Understanding the growth parameters and behaviours of yeast is crucial for cheese producers to maintain the quality and safety of their products.
| Characteristics | Values |
|---|---|
| Is yeast used in cheese-making? | Yes |
| Role of yeast in cheese-making | Yeast is essential to cheese-making. It contributes to the development of flavour and texture. It is also used in the production of surface-ripened cheeses and as an adjunct culture in the vat milk to modify ripening behaviour and flavour. |
| Yeast species commonly used in cheese-making | Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Saccharomyces cerevisiae, Candida intermedia, Candida xylopsoci, C. inconspicua, Galactomyces candidus, Pichia kudriavzevii, Trichosporon lactis, Y. lipolytica |
| Yeast contamination in cheese-making | Yeast contamination can alter the flavour, texture, and overall product quality of cheese. It can lead to off-flavours, gas production, and changes in texture. |
| Control of yeast contamination | Process monitoring is critical to controlling yeast contamination and maintaining product quality and safety. Advanced analytical techniques and continuous improvement strategies can help manage yeast contamination. |
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What You'll Learn
Yeast is essential to cheese-making
Yeast is particularly important in the production of surface-ripened cheeses, where it forms a biofilm known as the cheese rind. The rind comprises a complex community of bacterial and fungal species that jointly influence the typical characteristics of the various cheese varieties. The yeast species with the highest prevalence on surface-ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose-fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow.
In certain specialty cheese-making processes, yeasts are pivotal in contributing to distinct flavours and textures. For example, in artisan or probiotic cheeses, Saccharomyces cerevisiae is used alongside lactic acid bacteria to enrich the product's texture, flavour, and nutritional profile. The dominance of fermenting yeasts such as K. marxianus and S. cerevisiae suggests that these yeasts contribute to the sensory characteristics of Mozzarella cheese.
Yeast is also important in the production of white-brined cheeses, which are traditionally made from ovine, caprine, and buffalo milks. These cheeses are ripened and preserved in brine. The microbiology of white brined cheese has been the subject of various studies, including one by Padilla et al., who used molecular methods to identify the yeast in four ovine and caprine raw milk semi-hard cheeses.
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Yeast contributes to the flavour and texture of cheese
Yeast is an essential component of cheese-making. It plays a significant role in developing the distinct flavours and textures of various cheese types.
The rind of traditionally aged cheeses, for instance, is a biofilm that forms on the surface during the ripening process. This rind comprises a complex community of bacterial and fungal species, including yeast, which jointly contribute to the typical characteristics of different cheese varieties. The yeast species with the highest prevalence on surface-ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found.
In the cheese-making process, yeasts are used not only in the production of surface-ripened cheeses but also as adjunct cultures in the vat milk. This process helps modify the ripening behaviour and flavour of the cheese. The deacidification process, caused by yeast, enables the establishment of a salt-tolerant, Gram-positive bacterial community that is less acid-tolerant. This process influences the development of cheese flavour and texture through its deacidifying, proteolytic, and/or lipolytic activity.
Yeast species such as Kluyveromyces marxianus and Saccharomyces cerevisiae are commonly associated with the sensory characteristics of cheeses like Mozzarella and Bryndza. In artisan or probiotic cheeses, Saccharomyces cerevisiae is used alongside lactic acid bacteria to enrich the product's texture, flavour, and nutritional profile.
However, yeast can also negatively impact cheese quality through contamination. Certain yeast strains can produce off-flavours, gas, and undesirable changes in texture. Yeast contamination is a significant concern in cheese and fermented dairy products, where unwanted yeast can alter flavour, texture, and overall product quality. Therefore, understanding yeast growth parameters and implementing effective control strategies are crucial to producing high-quality, safe cheese products.
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Yeast contamination can alter flavour, texture, and quality
Yeast contamination is a common issue in cheese production, especially among artisanal and small-scale producers. It can significantly impact the flavour, texture, and quality of the final product. In certain specialty cheese processes, however, yeasts are intentionally used to contribute to the development of distinct flavours and textures.
Yeasts are single-celled fungi that can be found naturally in the environment and thrive in warm, moist, dairy environments. In cheese production, yeast contamination occurs when undesirable yeasts colonise milk, curd, or cheese, outcompeting beneficial cultures and creating defects. Yeast contamination can lead to "blowing" or gas production within the cheese, affecting texture, flavour, and safety. This can cause irregular, large holes or cracks in the cheese structure, and a ropy or stringy texture. Yeasts can also break down proteins and fats, leading to texture issues and unpleasant flavours, including alcoholic or yeasty notes.
The most common yeast species involved in cheese contamination are Candida spp., Yarrowia lipolytica, and Debaryomyces hansenii. These yeasts can produce extracellular enzymes that alter the structure of proteins and fats, causing defects in soft and semi-soft cheeses, such as sliminess or structural breakdown.
To prevent yeast contamination and its negative impact on cheese, diligent control and effective management are crucial. This includes regular monitoring of the cheese-making environment, raw materials, and processes to ensure optimal conditions and prevent yeast overgrowth. Proactive and continuous monitoring can help detect yeast activity early on, allowing for timely corrective measures and preventing bigger issues. Maintaining rigorous hygiene practices and controlling temperature and humidity during ripening are vital to minimising yeast contamination and ensuring the quality and safety of the final cheese product.
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Yeast grows well in acidified environments
Yeast is a key ingredient in many types of cheese, including mozzarella, white-brined cheeses, and whey cheeses. Yeast is also present in many traditionally aged cheeses that develop a biofilm known as the cheese rind. While yeast does not compete with bacteria, it grows well in acidified environments.
Yeast is a eukaryote, meaning it contains an identifiable nucleus, and most yeast contain chitin, which gives them a rigid structure. Yeast is not a nutritionally demanding microorganism, and compared to bacteria, it is larger and grows more slowly.
Yeast can adapt to weak acids, which are often used as preservatives to prevent food spoilage. Exposure to weak organic acids (WOAs) leads to cellular acidification and anion accumulation. Yeast cells activate ATP-consuming membrane transporters to remove protons and anions, which helps them adapt to sublethal concentrations of acids and continue to grow.
Yeast can also adapt to long-term exposure to extreme environments, including low pH and high concentrations of L-lactic acid. This adaptation involves acquiring key driver mutations to alter specific biological processes associated with the stress. For example, reduced iron uptake and altered sterol composition are required for tolerance to inorganic acids like HCl.
The ability of yeast to grow in acidified environments is important for its role in cheese-making, as it contributes to the development of cheese flavour and texture through its deacidifying, proteolytic, and/or lipolytic activity.
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Yeast is used in the production of surface-ripened cheeses
Yeast is an essential component of cheese-making. It is a eukaryote with a nucleus and a rigid structure due to the presence of chitin. Yeast is used in the production of surface-ripened cheeses, contributing to their unique characteristics. Surface-ripened cheeses develop a biofilm called the cheese rind, which is a complex community of bacterial and fungal species. The rind forms through the rapid colonization of the cheese surface by yeasts after brining.
The yeast species most commonly found on surface-ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, with up to 30 species identified. These yeasts are initially dominant due to their acid and salt tolerance, and their ability to metabolize lactate. The deacidification process they initiate enables the growth of a salt-tolerant, Gram-positive bacterial community. Yeasts play a crucial role in developing the cheese's flavour and texture through their deacidifying, proteolytic, and/or lipolytic activity.
In addition to surface-ripened cheeses, yeasts are used as adjunct cultures in vat milk to modify ripening behaviour and flavour. They can also be used in the production of artisan or probiotic cheeses, where Saccharomyces cerevisiae is used alongside lactic acid bacteria to enhance texture, flavour, and nutritional content. The dominance of fermenting yeasts in mozzarella cheese, for example, suggests their contribution to its sensory characteristics.
While yeast contributes positively to cheese production, it can also cause spoilage. Certain yeast strains can produce off-flavours, gas, and undesirable changes in texture. Therefore, controlling yeast contamination is crucial for maintaining product quality and safety. Advanced analytical techniques and continuous improvement strategies are implemented to effectively manage yeast growth and ensure the production of high-quality cheese products.
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Frequently asked questions
Yes, yeast is essential to cheese-making. Yeast is used in the production of surface-ripened cheeses and as adjunct cultures in the vat milk to modify ripening behaviour and flavour.
Yeast is used to modify the ripening behaviour and flavour of the cheese. It is also responsible for the development of distinct flavours and textures.
Yeast contamination can alter the flavour, texture, and overall quality of the cheese. It can also lead to off-flavours, gas production, and changes in texture.
Controlling yeast contamination requires a comprehensive understanding of yeast growth parameters and spoilage mechanisms. Process monitoring is critical to maintaining product quality and safety.
Examples of cheeses that use yeast in their production include Mozzarella, Limburger, Reblochon, Livarot, Tilsit, Gubbeen, Turkish white cheeses, and Bryndza.
