Author Topic: Danisco's Choozit CUM LYO - Freeze Dried Yeast Candida utilis - Impact on Penicillium candida Bloomy  (Read 1156 times)

Offline NimbinValley

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Any ideas how this will change the flavour profile in surface ripened white mould cheeses such as a goat or cow camembert?

Thanks.


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Offline linuxboy

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Very minimal, tends to balance out intermediate proteolysis and lipolysis. Candida is mostly useful for early lactate consumption to encourage b linens and PC to grow. In terms of adding flavor, it tends to be candida, kluyveromyces, debaromyces, saccharomyces in the yeasts for least to most flavor compounds added. Somewhat strain specific.
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Offline NimbinValley

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what does 'balance out' mean?

Offline linuxboy

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enzymes and lipases in PC have specificity for how selective they are in cleaving proteins and triglycerides. This cleaving is what forms flavor and aroma compounds. Balance out in this case means it both completes the job of PC enzymes by carrying out secondary catabolytic tasks (meaning moving from peptide chain to amino acid, for example), and selectively cleaves proteins at other sites to add a note of complexity.
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Offline NimbinValley

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So it seems there is some value in having it as a maturing agent then if it adds to flavour complexity?  Unless it is an undesirable complex flavour I guess.


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Offline linuxboy

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Eh, a little. Doing something like blending two strains of PC will do far more, though. I'd use it only as a surface deacidifier. It will take the surface to 5.8 from 4.5 in 24 hrs or even less.
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Offline NimbinValley

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