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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Detalles Bibliográficos
Autores principales: Burtscher, Johanna, Rudavsky, Tamara, Zitz, Ulrike, Neubauer, Viktoria, Domig, Konrad J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221102/
https://www.ncbi.nlm.nih.gov/pubmed/37317311
http://dx.doi.org/10.3390/microorganisms11051337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221102/
https://www.ncbi.nlm.nih.gov/pubmed/37317311
http://dx.doi.org/10.3390/microorganisms11051337

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