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Article: Prevent germination and growth by gas-forming bacteria in high-pH cheeses.
- Article from:
- Microbial Update International
- Article date:
- February 1, 2002
CopyrightCOPYRIGHT 2002 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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C. tyrobutyricum is believed to be the major cause of the late-blowing defect in high-pH cheeses, such as Gouda and Edam. This occurs when the organism ferments lactate and produces gas and butyric acid.
The objectives of research at the University of Wisconsin (Center for Dairy Research, 1605 Linden Dr., Madison, WI 53706) were to determine the typical concentrations of C. tyrobutyricum endospores in Wisconsin cheese milks; determine the germination and growth rates of C. tyrobutyricum in high-pH cheese made using commercial and altered (lower ripening temperature, higher percent salt) processing conditions; and determine the typical percentage removal of C. ...