Yeasts as adjunct starters in matured Cheddar cheese.

Area of Science:

• Food Microbiology
• Dairy Science
• Enology

Background:

• Debaryomyces hansenii and Yarrowia lipolytica are common foodborne yeasts in dairy products.
• These yeasts exhibit proteolytic and lipolytic activities beneficial for cheese production.
• Yeasts can enhance flavor development during cheese maturation when used in starter cultures.

Purpose of the Study:

• To evaluate the potential of D. hansenii and Y. lipolytica for accelerated ripening of mature Cheddar cheese.
• To investigate the interaction between these yeasts and lactic acid bacteria during cheese production.
• To assess the impact of yeast co-inoculation on cheese chemical and physical properties.

Main Methods:

• Four cheese treatments were established: individual inoculation of D. hansenii or Y. lipolytica, co-inoculation of both species, and a control.
• The study monitored physical and chemical properties of the cheese during maturation.
• Yeast growth and interaction with lactic acid bacteria were observed.

Main Results:

• Individual yeast additions led to accelerated flavor development but also bitter notes.
• Co-inoculation of both D. hansenii and Y. lipolytica resulted in a strong, good flavor after a reduced ripening period.
• The desirable flavor and aroma were maintained for at least 9 months.

Conclusions:

• Simultaneous application of D. hansenii and Y. lipolytica shows promise as a starter culture adjunct for matured Cheddar cheese.
• This yeast combination can accelerate ripening and enhance desirable flavor profiles.
• Further use of these yeasts in starter cultures for Cheddar cheese production is proposed.