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IDF Factsheet 22/ 2022: Enumeration of butyric acid forming (cheese spoiling) clostridia – methodical considerations

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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.

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