摘要：It is known that the microflora of cheese has a critical importance on cheese quality. Yeasts can be isolated from many cheese varieties as natural contaminants. The positive effects of yeasts on cheese quality are reported in the studies especially carried out in recent years. It is stated that the main effects of yeasts in ripening of the cheese are increasing pH by the use of lactic acid formed in the medium and supporting the functions of starter bacteria. Additionally, it is known that some yeasts contribute to formation of typical aroma and texture of cheeses owing to their ability to use lactose, proteins, lipids, and some organic acids. It is also reported that some yeast species can inhibit spoilage or pathogenic microorganisms in cheeses. Today, when contribution of some yeast species to the ripening process of cheese is taken in to account, it is observed that studies concerning the use of yeasts as adjunct starters together with lactic acid bacteria in cheese production, are increasing.
