Candida Utilis (CU)

$16.00$36.00

Technical name: Candida utilis

Usage: Direct addition to the milk of 2 doses per 1000 l milk

Dosage and pack size

·       Large size (10 Doses) will inoculate from 3,000 to 10,000 litres of milk (foil sachet) $36  25g

·       Small size (1.6 Doses) will inoculate up to 500 to 1,500 litres of milk (screw cap bottle) $16    20g.

Freeze Dried culture

Direct addition to the milk of 2 doses per 1000 litres of milk

Add ¼ to ½ drop spoon to 8 litres of milk depending on the level of flavour development required. An increased dosage rate will generate increased flavour development.

Benefits of using Candida Utilis

  • CU 77 is used to develop flavour on the interior (the paste) of the cheese
  • Aroma developed: sweet floral, fruity (pear, banana) with a small alcohol flavour
  • It is the best de-acidifier of all of the yeasts. Reduces bitterness, plus allows ripening cultures such as white mould and washed rind bacteria to grow better and faster
  • CU grows fast in the paste of the cheese and only moderately on the surface. Therefore, it must be added to the milk and is never sprayed on the cheese.
  • It works harmoniously with SX to produce earthy/farmyard and fruity flavours without any sharp dominating notes.
  • CU can be used independently or in conjunction with white mould, Geotrichum, blue moulds and all Aroma and Ripening Cultures for a more complex flavour profile.
  • CU is not as acid tolerant as KL and DH; the optimum pH for growth is 5.5, but of those three yeasts, it is the best de-acidifier. It does ferment only glucose.
  • Aroma developed: sweet floral, fruity (pear, banana). One of the molecules produced is phenyl ethanol which has a sweet floral aroma (rose, carnation) but also some antimicrobial properties.
  • Enzymatic activity: caseolytic (texture softening) weak activity, aminopeptidase (flavour from protein breakdown) moderate, lipolytic (flavour from fat breakdown) weak to nil.

Used in conjunction with:

  • Other yeasts: more complex flavour profile and better de-acidification when used in conjunction with KL or DH
  • Penicillium candidum
  • Penicillium roqueforti
  • Corynebacteria (Brevibacterium linens, Arthrobacter nicotianae)
  • SX

Types of cheeses used:

  • Farmstead cream cheeses(contributes to the flavour but does not form a rind)
  • Soft bloomy cheeses
  • Washed rinds (all types: soft, pressed uncooked, pressed cooked)
  • Blue cheeses (soft and semi hard)
  • Milled curd
  • Pressed curd
  • Washed curd

 

Strain KL CU DH
Species Kluyveromyces lactis Candida utilis Debaromyces hansenii
Fermentation:
Glucose + +
Lactose +
pH neutralisation + +++ ++
Aroma development +++ ++ +
Growth:
Surface +++ +++ +++
Cheese Matrix +++ +++ +
Temperature:
Optimum 30⁰C 21-30⁰C 25⁰C
Growth 12⁰C slight slight slow
Growth 4⁰C none none none
pH optimum: 4.5 5.5 5.8
NaCl:
Optimum 2% 1 – 4% 1 – 4%
Growth 4% ++ ++ +++

 

Cheesemaking