CHALLENGES WITH CONTROLLING YEAST & MOULD GROWTH IN CHEESE
Introduction
Yeast and mould organisms are typically destroyed by pasteurization of milk.
Thus it is crucial to prevent recontamination of the product after it has been pasteurized - it should be noted that mould spores are not killed by pasteurization.
Keeping yeast and mould counts as low as practically possible in the cheese plant environment is key. This starts with managing the air quality in the cheese plant - a system that delivers adequate quantities of clean, filtered air with reduced humidity is very important. Positive air pressure and proper air directional flows so that air moves from 'clean' rooms [containing open product] to less sensitive rooms [product protected by packaging, like storage rooms] is a must.
** Refer to the article attached for more information on how factors such as filtration, directional airflow, managing water and humidity, good manufacturing practises, are crucial to control yeast & mould growth in cheese.