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- W4234876169 abstract "Gas blowing results in holes, cracks, slits, or fissures in cheeses. The size and nature of these openings are influenced by the volume and type of gas produced (CO2 or H2; H2 has particularly low solubility in cheese), cheese texture characteristics, and the effect of temperature on gas solubility, and pressure within the curd. Measures to avoid early gas defects (24–48 h) due to coliforms, yeasts, or lactic acid bacteria include appropriate hygienic practices during milking and cheese manufacture, milk pasteurization, avoiding post pasteurization contamination, use of active starter cultures, and use of nitrates where permissible. Late gas defects (occurring weeks to months into ripening) are due to butyric acid fermentation resulting from germination of spores of Clostridium tyrobutyricum or due to growth of heterofermentative or salt-tolerant lactobacilli, heat-resistant streptococci, or undesirable propionic acid bacteria. Measures to avoid late gas defects include not using milk from silage-fed herds, removal of spores from milk by bactofugation or microfiltration, or inhibition of spore germination by nitrates, lysozyme, or nisin. Other measures include appropriate sanitation, ensuring good starter culture activity and absence of phage issues, maintenance of brines, avoiding excessively long plate heat exchanger processes, and avoiding inadvertent growth of propionic acid bacteria." @default.
- W4234876169 created "2022-05-12" @default.
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- W4234876169 date "2022-01-01" @default.
- W4234876169 modified "2023-09-27" @default.
- W4234876169 title "Avoidance of Gas Blowing" @default.
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- W4234876169 doi "https://doi.org/10.1016/b978-0-12-818766-1.00310-x" @default.
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