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Yeasts are used primarily in washed-rind cheeses to produce flavor and provide neutralizing power (de-acidification) for use in combination with corynebacteria. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.


Yeast used in ripened cheese for de-acidification and aroma development. 

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Yeast used in ripened cheeses for de-acidification and aroma development. 

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Yeast for de-acidification and aroma development in washed-rind cheeses such as Limburger and Brick. 

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