Isolation and Identification of Yeasts in White Cheese

In this study, firstly yeast was isolated from 50 white cheese samples produced by traditional methods raw milk. The species were and identified with the VITEK2 Compact system. There obtained 90 isolates 35.6% Candida sake (32), 13.3% zeylanoides (12), 8.9% famata (8) kefyr remaining 33.3% sphaerica (4), colliculasa (2), boidinii lusitaniae parapsilosis (4) Cryptococcus laurentii krusei Saccharomyces cerevisiae (4). Yeasts are known as a saprophyte found in many foods, but that some of them positively contribute to fermentation. More over yeasts could used starter culture during manufacture certain dairy product for maturation supporting functions. be support culture.