Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese
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DOI: 10.3390/foods12091880
Abstract: The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as… read more here.
Keywords: late blowing; level; milk; clostridial spores ... See more keywords