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Method of preventing late blowing in cheese by applying high pressure
Late blowing, due to growth in the cheese of Clostridium tyrobutyricum mainly, is one of the most serious defects in cheeses as it is difficult to correct, it appears with high frequency and has a great economic impact, since it usually affec..
Posted by: INIA
Posted Date: 10/09/2015
Topics: 
Late blowing Cheese Spores Bacterial fermentation Clostridium High Pressure