Danisco's Choozit CUM LYO - Freeze Dried Yeast Candida utilis - Impact on Penicillium candida Bloomy

[NimbinValley]

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

Thanks.

[linuxboy]

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.

[NimbinValley]

what does 'balance out' mean?

[linuxboy]

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.

[NimbinValley]

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.

[linuxboy]

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.

[NimbinValley]

ok  got it.