Yeasts constitute an important part of cheeses, and especially the artisanal ones. The
current study reviews the occurrence of yeasts in different cheese varieties and the role of …

The aim of this study was to reveal the sites of yeast contamination in dairy production and
perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence …

The occurrence of yeast microflora in artisanal Fiore Sardo cheese during ripening was
studied. Mean yeast counts ranged from 2.64±1 log10 cfu ml− 1 in milk to 0.65±1 log10 cfu …

A microbiological investigation on a typical Italian Fossa cheese during ripening was
reported here. Two yeast isolation campaigns were conducted to investigate the yeast …

Countries of the Mediterranean area are characterized by production of artisanal cheeses,
obtained from goat, sheep, cow and buffalo raw milk. The numbers and species of yeasts in …

A total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from
different manufacturers. Identification was based on 131 characteristics, primarily employing …

Blue cheeses are very complex food matrices presenting significant spatial differentiation
between sections and the Stilton variety also has a hard brown crust making its matrix even …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's
cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined …

Thirty-two yeast strains were identified by means of molecular methods isolated from
traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat) …