The thermal death kinetics of 6 yeast strains: Candida famata AII4b and MI1a, C. sphaerica BI6c and FII7a, C. kefyr PII1b and C. lipolytica PII6a, selected as costarters for cheese making, was investigated. The experiment was curried out in milk at 40ºC, 45ºC, 50ºC and pH 4.7 and 6.6. The yeasts showed little survival at 50ºC; the D₅₀ values ranged from 4–6 min for Candida famata strains to 9–16 min for other strains. At temperature 40ºC and 45ºC the rates of viable cells degradation were significantly lower. The most resistant strains were: C. sphaerica BI6c, C. sphaerica FII7a and C. kefyr PII1b having both D₄₀ and D₄₅ values as high as ≥ 90 min.

51-58