Rokpol

Yeast populations on the surface of the cheeses ranged from 105–109 cfu/g, but were 10–100 times lower for interior samples.

The occurrence and proportions of yeast species varied, depending on the dairy plant and cheese sample.

The most frequently isolated species were: Candida famata and C. spherica, followed by C. intermedia and Geotrichum sp.

Extracellular and intracellular proteolytic and lipolytic activities were examined for 39 isolates of C. famata.

Rokpol cheese[1] Yeasts Proteolytic and lipolytic enzymes Candida famata This cheese-related article is a stub.