Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

Changes in the microbial populations of lactic starters and yeast adjuncts throughout the ripening in 3 Cantalet cheeses manufactured without (control) and with addition of yeasts (Kluyveromyces lactis and Pichia fermentans) as adjunct cultures.

Total olfactory signals obtained by using 8-way GC-olfactometry in 3 Cantalet cheeses without (control) and with addition of yeasts (Kluyveromyces lactis and Pichia fermentans) as adjunct cultures, at 95 d of ripening, and “ANOVAgram” showing the results of the ANOVA.

Results of descriptive analysis of odor and aroma of 3 Cantalet cheeses manufactured without (control) and with addition of yeasts [Kluyveromyces lactis (Kl) and Pichia fermentans (Pf)] as adjunct cultures, evaluated after 95 d of ripening. Values are perception frequencies, expressed as percentage [i.e., the number of “presence” responses divided by the maximal number of responses (36: 18 assessors, duplicate evaluations)]. Values of probability of χ² test<0.05 are marked by an asterisk.