Importance of Pre-Milking Udder Hygiene to Reduce Transfer of Clostridial Spores from Teat Skin to Raw Milk

Butyric acid producing clostridia (BAPC) cause the so-called late-blowing defect, a serious quality problem in semi-hard and hard cheeses. Late-blown cheeses are characterized by undesired slits and cracks, irregular eyes, and off-flavors due to excessive amounts of gas and organic acids produced by...

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Autors principals:	Johanna Burtscher, Tamara Rudavsky, Ulrike Zitz, Viktoria Neubauer, Konrad J. Domig
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-05-01
Col·lecció:	Microorganisms
Matèries:	<i>Clostridium</i> udder hygiene teat cleaning milking hygiene endospores cheese quality
Accés en línia:	https://www.mdpi.com/2076-2607/11/5/1337
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