How can you kill or reduce the number of yeast cells in cheese?

how can you "kill" or reduce the number of present yeast cells in cheese?

Of course without compromising the cheese

any ideas?

thanks :happydance:

What kind of cheese? Hard, soft, cream cheese? We're producing cream cheese and found that adding mold inhibitors is contributing in Y&M control

well it is swiss cheese and it comes from another company.

so I guess semi soft cheese

it pretty much came that way and I was just curious if we can salvage it.

thank you for your help. :shades:

OK, you're not a producer. Then i don't know, sorry. Let's see what other experts will advise

What is the high level that you are referring to?  I have seen most natural cheese >100 cfu/g but some as high as 500 cfu/g.  I don't know that there is any way you can reduce the count that is present.  

On a finished product, I don't think this is possible without compromising the cheese quality. 

Is this a new supplier you want to list, or an incident with an existing supplier? 

Some cheese sorts have yeast as part of their recipe, and for those which don't, the absence (low count) of yeast is mainly achieved through quality of the raw material and hygiene during production.

Fresh cheese use preservatives to limit their growth, but I'm not sure whether these are allowed in ripened cheese in North America. 

Best regards,

Pauline