IDF Factsheet 22/ 2022: Enumeration of butyric acid forming (cheese spoiling) clostridia – methodical considerations
Late-blowing in cheese is a significant problem, especially in the manufacture of hard or semi-hard cheeses. Spoilage contributes to wastage in the food chain, decreases efficiency and generates severe economic losses in hard cheese manufacturing. Costs of damage as-sociated with cheese spoiling clostridia have been confirmed to be significant by several IDF National Committees during a combined survey for a new work item proposal to publish an IDF Bulletin dealing with available methods for the enumeration of butyric acid forming clostridia.
Cite this content as:
International Dairy Federation. (2022). Enumeration of butyric acid forming (cheese spoiling) clostridia – methodical considerations (Factsheet of the IDF n° 22/2022). https://doi.org/10.56169/PXQW8088