Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese
2008
de Freitas, Isabelle | Pinon, Nicolas | Berdagué, Jean-Louis | Tournayre, Pascal | Lortal, Sylvie | Thierry, Anne | Borde Blanche ; Les Fromageries Occitanes (LFO) | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantal cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest of these 2 species as adjunct cultures to promote flavor development of Cantalet cheese, they were added at 105 cfu/mL to microfiltered milk. The global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in cheese were determined. Adjunct yeasts were present at 106 cfu/g in curd, declined to 104 to 105 cfu/g in cheese, and did not influence gross composition, content of free amino acids, or content of free fatty acids. By using 8- way gas chromatography-olfactometry in parallel with gas chromatography-mass spectrometry, 30 odorous compounds of Cantalet cheese were identified. The olfactory profiles of K. lactis cheeses contained significantly greater levels of 8 odorous compounds (ethanol, ethyl hexanoate, 4 aldehydes, and 2 branched-chain acids)compared with the control and P. fermentans cheeses. Sensory analysis of cheeses flavor discriminated K. lactis cheeses on only 2 attributes (acetaldehyde and alcohol odors). This study shows that yeast contribution is species-specific and that K. lactis, at a population of 106 viable cells/g, can influence Cantalet cheese flavor
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