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Modelling of the growth of Clostridium tyrobutyricum in semi-hard cheese.

Modélisation de la croissance de Clostridium tyrobutyricum à partir des spores dans les fromages à pâte pressée cuite.

Author(s) : HUCHET V., THUAULT D., BOURGEOIS C. M.

Summary

During the manufacturing process of Emmental typed cheese, two ripening phases are taking place: one at 10-12°C, one at 24°C. The latter is essential for the development of the butyric defect; then it has been decided to model what takes place during the second phase. This is the objective of the present study.

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Pages: 1997-2/EUR 18816

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Details

  • Original title: Modélisation de la croissance de Clostridium tyrobutyricum à partir des spores dans les fromages à pâte pressée cuite.
  • Record ID : 2000-0299
  • Languages: French
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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