Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21206
Abstract: Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial… read more here.
Keywords: late blowing; lbd; gouda cheese; model ... See more keywords
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