Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Yeasts associated with Cheddar and Gouda making

B C Viljoen1, T Greyling

  • 1Department of Food Science, University of the Orange Free State, Bloemfontein 9300, South Africa.

International Journal of Food Microbiology
|November 1, 1995
PubMed
Summary

Yeast contamination in cheese production was investigated. The cheese brine was identified as the primary source of diverse yeast strains, impacting Cheddar and Gouda cheese quality.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Evidence of African horse sickness virus infection of Equus zebra hartmannae in the south-western Khomas Region, Namibia.

Transboundary and emerging diseases·2017
Same author

Angio-oedema associated with colistin.

South African medical journal = Suid-Afrikaanse tydskrif vir geneeskunde·2016
Same author

Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.

International journal of food microbiology·2006
Same author

An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.

International journal of food microbiology·2004
Same author

Yeasts as adjunct starters in matured Cheddar cheese.

International journal of food microbiology·2003
Same author

The interaction between yeasts and bacteria in dairy environments.

International journal of food microbiology·2001

Area of Science:

  • Food Microbiology
  • Dairy Science
  • Industrial Microbiology

Background:

  • Yeast contamination poses a significant risk to curd quality during Cheddar and Gouda cheese production.
  • Identifying contamination sources is crucial for maintaining dairy product integrity.

Purpose of the Study:

  • To investigate yeast contamination sources within a cheese factory environment.
  • To identify predominant yeast genera affecting cheese curd during manufacturing.

Main Methods:

  • Isolation and identification of 187 yeast strains using conventional methods and fatty acid analysis.
  • Sampling at critical control points, including factory environment, surfaces, brine, and personnel.
  • Incubation of samples at 25°C for 96 hours to detect yeast growth.

Main Results:

  • The most prevalent yeast genera identified were Debaryomyces and Candida.
  • Other identified genera included Cryptococcus, Rhodotorula, Yarrowia, Pichia, Trichosporon, Torulaspora, Issatchenkia, Saccharomyces, and Zygosaccharomyces.
  • The cheese brine yielded the highest diversity and number of yeast isolates (64 strains from nine genera).

Conclusions:

  • The cheese brine is a major reservoir for yeast contamination in cheese production.
  • Effective control measures targeting the brine are essential to minimize yeast contamination in Cheddar and Gouda cheese.

Related Experiment Videos