Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.

@article{DIncecco2015MechanismsOC,
  title={Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.},
  author={Paolo D’Incecco and Franco Faoro and Tiziana Silvetti and Karl N. Schrader and Luisa Pellegrino},
  journal={Journal of dairy science},
  year={2015},
  volume={98 8},
  pages={
          5164-72
        }
}
Clostridium tyrobutyricum is the main spoilage agent of late blowing defect (LBD) in Grana Padano and Parmigiano-Reggiano cheeses; LBD is characterized by openings and holes and is sometimes accompanied by cracks and an undesirable flavor. Even a very few spores remaining in the cheese curd may cause LBD; thus, it is essential to eradicate them during milk natural creaming. By this process, most of the bacteria, somatic cells, and spores rise to the top of the milk, together with the fat… CONTINUE READING
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