Kamil Perry
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for various harmless moulds. The moulds and yeasts that grow on blue cheese play a significant role in enhancing or compromising the quality of the product. Yeasts can contribute to spoilage in cheese through various mechanisms, leading to off-flavours, gas production, and changes in texture. However, in certain specialty cheese processes, yeasts play an important role by contributing to the development of distinct flavours and textures. The presence of yeast in blue cheese is a complex topic that requires careful consideration to ensure the desired quality of the final product.
| Characteristics | Values |
|---|---|
| Yeast in blue cheese | Yes |
| Blue cheese microbiota | Lactic acid bacteria (LAB) and fungi |
| Fungi in blue cheese | P. roqueforti, Geotrichum candidum, Penicillium glaucum, Brevibacterium linens |
| Yeast species in blue cheese | Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia, ZygoSaccharomyces, D. hansenii, K. lactis, S. cerevisiae FB7 |
| Yeast's role in blue cheese | Enhance flavour, texture, and nutritional profile, promote growth of desired cultures, inhibit growth of spoilage and pathogenic microorganisms, stimulate P. roqueforti |
| Yeast's negative impact on blue cheese | Spoilage, off-flavors, gas production, changes in texture, undesirable aroma compounds |
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What You'll Learn
Yeast is used to make blue cheese
Yeast is used in the production of blue cheese to secure the microenvironment and promote the growth of desired cultures, as well as to contribute directly to the desired cheese quality. Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould species Penicillium roqueforti is the pivotal ripening agent of blue cheeses and is responsible for the visual aspect as well as the texture, taste, and aroma profiles.
Yeasts are a diverse group of single-celled fungi that can thrive in various environments, including cheese. In cheese production, moulds and yeasts play significant conflicting roles in enhancing and compromising product quality. In certain specialty cheese processes, yeasts play a pivotal role by contributing to the development of distinct flavours and textures. For example, in artisan or probiotic cheeses, Saccharomyces cerevisiae may be used alongside lactic acid bacteria to enrich the product's texture, flavour, and nutritional profile. Debaryomyces hansenii and Geotrichum candidum are yeasts used in brined and surface-ripened cheeses, such as feta, Saint-Nectaire, and Brie, to promote flavour, rind development, and a soft, creamy texture.
In blue cheese, the most dominant yeast species in the surface and interior of the cheeses is Geotrichum candidum. The presence of yeasts in blue cheese is important for inhibiting the growth of spoilage and pathogenic microorganisms. Yeasts contribute to the cheese quality by their enzymatic activity and by stimulating P. roqueforti. However, very careful selection of the yeast is crucial to avoid undesirable antagonistic interactions between the different cultures and to avoid the production of pigments, undesirable aroma compounds, and uncontrolled enzymatic activity.
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Yeast is added to blue cheese to improve texture and flavour
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-green veins is called Penicillium roqueforti, and it requires oxygen to grow. The cheese gets its distinctive smell from the mould or from various specially cultivated bacteria such as Brevibacterium linens.
The role of yeast in blue cheese is complex and depends on the specific yeast strain and the type of blue cheese being produced. For example, in Gorgonzola-type blue cheese, the yeast Y. lipolytica is present in the white parts of the cheese and enhances the production of ketone aroma compounds, characteristic of blue cheeses. In contrast, K. lactis dominates in the blue veins and is less present in the white core.
Additionally, the type of milk and the technological processing influence the cheese microbiota during the manufacturing and ripening stages, and thus its final sensory attributes. For example, traditional blue cheeses such as Roquefort, Gorgonzola, and Cabrales are manufactured with raw milk, resulting in a large diversity in microbial populations and aroma and taste profiles. On the other hand, Stilton blue cheese is made from pasteurized milk, which affects the microbial populations and, consequently, the aroma and taste profiles.
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Different types of yeast are used for different blue cheeses
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for various harmless moulds.
The mould Penicillium roqueforti is the pivotal ripening agent of blue cheeses and is responsible for the visual aspect as well as the texture, taste, and aroma profiles. However, particularly in cheeses made from raw milk, a large number of yeast species can grow accompanying P. roqueforti and other fungi; all together, they compose the blue cheese microbiota. Yeasts are a diverse group of single-celled fungi that can thrive in various environments, including cheese.
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Yeast can cause blue cheese to spoil
Yeasts can produce volatile compounds during fermentation, resulting in undesirable fruity or vinegar-like aromas and flavours, especially in cheeses with high sugar content. This can affect the visual appeal, flavour, and aroma of blue cheese, deviating from the desired sensory characteristics. Additionally, some yeasts produce carbon dioxide and other gases during fermentation, causing bloating or swelling of the product or packaging. This defect is commonly observed in soft cheeses.
Yeasts can also alter the texture of blue cheese by producing extracellular enzymes that modify the structure of proteins and fats. This can lead to undesirable changes in the cheese's consistency, such as sliminess or structural breakdown. Certain yeasts, such as Candida spp., can create a ropy or stringy texture by producing specific polysaccharides.
To prevent yeast-related spoilage in blue cheese, rigorous hygiene practices, temperature control, and continuous monitoring of raw materials and processes are essential. The growth parameters and spoilage mechanisms of yeast must be understood to develop effective control strategies. Process monitoring is critical to ensuring the quality and safety of blue cheese products, allowing for the detection of any undesirable mould and yeast contamination that may lead to spoilage.
Furthermore, the selection of appropriate yeast strains for blue cheese production is crucial. While yeasts can be used as adjunct cultures to secure the microenvironment and promote the growth of desired cultures, they can also produce undesirable compounds if not chosen carefully. The potential for antagonistic interactions between different cultures and the production of unwanted pigments, aroma compounds, and uncontrolled enzymatic activity must be considered to maintain the desired quality of blue cheese.
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Yeast is added to blue cheese to prevent spoilage
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-green colour in blue cheese is called Penicillium roqueforti. The cheese gets its distinctive smell from the mould or from various specially cultivated bacteria such as Brevibacterium linens.
Yeasts are a diverse group of single-celled fungi that can thrive in various environments, including cheese. In cheese production, moulds and yeasts play significant conflicting roles in enhancing and compromising product quality. Yeast can also contribute to spoilage in cheese through various mechanisms, leading to off-flavours, gas production, and changes in texture. Certain yeast strains produce volatile compounds during fermentation, resulting in undesirable fruity or vinegar-like aromas and flavours. This is particularly common in cheeses with high sugar content. Some yeasts produce carbon dioxide and other gases during fermentation, causing bloating or swelling of the product or packaging. This defect is most often seen in soft cheeses.
The addition of yeast to blue cheese is a careful and deliberate process, as very careful selection is crucial to avoid undesirable antagonistic interactions between the different cultures and to avoid the production of pigments, undesirable aroma compounds, and uncontrolled enzymatic activity.
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Frequently asked questions
Yes, blue cheese contains yeast. Yeast is a diverse group of unicellular fungi that can thrive in various environments, including cheese.
Yeast is used in blue cheese production for two main reasons: (1) to secure the microenvironment by assimilating residual carbohydrates and organic acids, thereby promoting the growth of desired cultures and inhibiting the growth of spoilage and pathogenic microorganisms, and (2) to contribute directly to the desired cheese quality by stimulating P. roqueforti and influencing the cheese's enzymatic activity, texture, flavour, and aroma.
Yeast populations on the surface of blue cheeses can range from 105–109 cfu/g, with the interior having 10–100 times lower yeast populations. Yeast contributes to the distinctive flavour of blue cheese by producing volatile compounds during fermentation, resulting in fruity or vinegar-like aromas and flavours. Additionally, high lipolysis due to the presence of yeast leads to a more intense flavour in blue cheese.
Various types of yeast can be found in blue cheese, including Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia, and ZygoSaccharomyces. Specifically, the yeast species D. hansenii has been found to be dominant in both good and poor blue-veined cheeses.
