The resistance of dairy yeasts against commercially available cleaning compounds and sanitizers

Seven yeasts, isolated from a cheese factory were screened for their resist ance against normal sanitary practices in the industry. Nine commercial cle aning compounds and sanitizers, incorporated individually, were tested for their inhibitory effect against the yeast isolates at varying temperatures. Candida rugosa exhibited the highest resistance to all the compounds. The " Peroxide Based Acid Sanitizer" proved to be the most effective inhibitor ag ainst most of the isolates causing the least growth after 45-60 mill contac t. None of the compounds used, however, was able to kill all the yeasts. Th e variation in temperature caused no significant differences in the compoun ds inhibitory effect on the yeast isolates.