Cheese Spoilage by Yeast: Smears on Cheese Surface

Galina Sviridenko; Marina Zakharova; Evgeniya Volkova

doi:10.21603/2073-4018-2024-4-3

UDC

CHEESE SPOILAGE BY YEAST: SMEARS ON CHEESE SURFACE Cheese Spoilage by Yeast: Smears on Cheese Surface

АА Аа

Published in Cheese- and buttermaking · Pages 60–67 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2024-4-3

Received: 18.04.2024 Accepted: 01.11.2024 Published: 10.12.2024 Language of publication: RUS

Authors

Galina Sviridenko

Marina Zakharova

Evgeniya Volkova

Galina Sviridenko

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Marina Zakharova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Evgeniya Volkova

All-Russian Scientific Research Institute of Butter and Cheese Production, Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

ABSTRACT

Surface spoilage deteriorates the quality of cheese and may lead to product rejection. Red, yellow, and orange smears are associated with pigment-forming yeasts that produce carotenoids. Yeast enters cheese either with milk and brine, or from contaminated production environment. Production conditions, e.g., ripening or storage temperature, do not prevent yeast development and pigment formation. This research featured ripe soft and semi-hard cheeses produced in Mordovia, Krasnodar, Altai Region, and Moscow Region. All samples had surface defects, i.e., red and reddish-brown smears. The authors used standard methods of microbiological analysis to study the microflora from the colored areas in order to determine the microbiological defect risks and identify the pigment-forming microorganisms. Yeast proved to be the predominating microflora. Its development during ripening caused the formation of red and reddish-brown smears on soft and semi-hard cheeses. The coloration was usually light-induced and occurred during low-temperature ripening and storage.

KEYWORDS

cheese, yeast, spoilage, pigmentation, appearance defects

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GOST

Sviridenko G. M., Zakharova M. B., Volkova E. E. Cheese Spoilage by Yeast: Smears on Cheese Surface // . 2024. pp. 60-67. DOI: https://doi.org/10.21603/2073-4018-2024-4-3. (Date of access 20.08.2026).

MLA

Galina Sviridenko, Zakharova M. B., Volkova E. E.. "Cheese Spoilage by Yeast: Smears on Cheese Surface." (2024): 60-67. DOI: https://doi.org/10.21603/2073-4018-2024-4-3.

APA

Sviridenko G. M., Zakharova M. B., Volkova E. E. (2024). Cheese Spoilage by Yeast: Smears on Cheese Surface. , 60-67. https://doi.org/10.21603/2073-4018-2024-4-3

Chicago

Galina Sviridenko, Zakharova M. B., Volkova E. E.. "Cheese Spoilage by Yeast: Smears on Cheese Surface." , no. (2024): 60-67. https://doi.org/10.21603/2073-4018-2024-4-3.

WIKI

{{cite journal | author = Sviridenko G. M., Zakharova M. B., Volkova E. E. | title = Cheese Spoilage by Yeast: Smears on Cheese Surface | journal = | year = 2024 | pages = 60-67 | doi = 10.21603/2073-4018-2024-4-3 }}

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CHEESE SPOILAGE BY YEAST: SMEARS ON CHEESE SURFACE Cheese Spoilage by Yeast: Smears on Cheese Surface

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