ANALYSIS OF TECHNOLOGICAL PROPERTIES OF ISOLATED YEASTS IN DAIRY PRODUCTS

The objective of the present work was to study the yeast microbiota typical of cheese produced in Argentina, as well as its properties to degrade the components of milk Yeasts isolated from raw milk, milk - ferments, whey-ferments, curds and cheeses from the Santa Fe producing area (Argentina) were studied, which were found to belong to the genera Candida, Cryptococcus, Pichia and Brettanomyces. The technological properties tested were lipolytic and proteolytic activity, metabolization of amines, lactose, lactic acid and galactose and amino acids. The yeasts studied showed different degrees of proteolysis and lipolysis and all of them assimilated the amines tested. The metabolic capacity of lactose, galactose and lactic acid was a common feature in all isolates, and the degradation of the amino acids studied varied according to the strain under study. The degradation of fat and proteins confers typical characteristics to each variety of cheeses and the ability to metabolize sugars, lactic acid, biogenic amines and amino acids plays an important role during their maturation. It was concluded that it is necessary to know the biota of yeasts participating in the maturation of each variety of cheese, as well as their technological properties, in order to prepare appropriate ferments to maintain their regular characteristics.