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Related Experiment Videos

Yeast profile in Gouda cheese during processing and ripening

J J Welthagen1, B C Viljoen

  • 1Department of Food Science, U.O.F.S., Bloemfontein, South Africa.

International Journal of Food Microbiology
|August 26, 1998
PubMed
Summary

Yeasts significantly impact Gouda cheese ripening, reaching high levels by day 32. Contamination primarily originates from brine and equipment, with Debaryomyces hansenii being the most common species.

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Area of Science:

  • Food Microbiology
  • Dairy Science
  • Fermentation Technology

Background:

  • Yeasts are often overlooked in Gouda cheese production, despite their potential role in flavor and texture development.
  • Lactic acid bacteria dominate early cheese fermentation, but yeast populations can increase significantly during ripening.

Purpose of the Study:

  • To monitor yeast populations during Gouda cheese ripening over 32 days.
  • To identify sources of yeast contamination in the cheese-making environment.
  • To characterize the diversity of yeast species present in Gouda cheese.

Main Methods:

  • Yeasts were enumerated in Gouda cheese samples throughout a 32-day ripening period.
  • Environmental samples (brine, equipment surfaces) were analyzed for yeast contamination.

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  • Yeast species were identified after incubation at 25°C for 96 hours.

    • Main Results:

    • Yeast counts reached up to 10(5) CFU/g during later ripening stages, correlating with lactose depletion.
    • Brine and equipment surfaces were identified as major sources of yeast contamination.
    • A diverse community of 23 yeast species from 13 genera was found, with Debaryomyces hansenii being the most prevalent.

    Conclusions:

    • Yeasts play a crucial role in Gouda cheese ripening, influencing the microbial dynamics.
    • Controlling contamination from brine and equipment is essential for managing yeast populations.
    • Debaryomyces hansenii is a key yeast species in Gouda cheese, alongside others like Saccharomyces cerevisiae and Yarrowia lipolytica.