CAN CLOSTRIDIUM TYROBUTYRICUM FOUND IN CHEESE, BE HARMFUL TO HUMANS?
Clostridium tyrobutyricum found in cheese is not considered pathogenic to humans and does not typically cause illness.
It's primary concern is related to spoilage of cheese by creating gas and off-flavours, causing a defect know as 'late blowing' in cheese due to its fermentation activity, rather than direct human infection.
Key points about Clostridium tyrobutyricum:
Spoilage bacteria - this bacteria primarily impacts cheese quality by producing gas and butyric acid, leading to holes and undesirable flavours in the cheese.
No direct illness - unlike other Clostridium species like C. botulinum or C. perfringens, C. tyrobutyricum is not considered a pathogen that causes foodborne illness in humans.
Late blowing defect - the primary concern with C. tyrobutyricum in cheese is the 'late blowing' defect, where the cheese develops large gas pockets during ripening due to bacterial fermentation.
Related Articles
MILK BASED OFF-FLAVOURS
Introduction Sensory evaluation of dairy products defines quality milk as 'milk that has almost a neutral flavour profile, that is pleasantly sweet, with no distinct aftertase' and this flavour characteristic must be maintained. ** Refer to the ...
CHARACTERISTICS IN MILK INFLUENCING CHEESE YIELD AND CHEESE QUALITY
Introduction Good quality milk, giving an optimal cheese yield and cheese quality, originate from healthy animals, has good flavour, has been cold-stored for a limited amount of time and has a high protein content. The milk should be low in somatic ...
DETECTING AND PREVENTING PSEUDOMONAS CONTAMINATION IN DAIRY PLANTS AND PRODUCTS
Introduction Pseudomonas bacteria is a contaminant that can spoil milk and result in the discolouration and off-flavours in cheese - it is a challenging bacteria to control in a dairy plant. It needs oxygen to grown and can survive & grow in cold ...
THE RELATIONSHIP BETWEEN MILK FAT AND PROTEIN CONTENTS AND CHEESE YIELD
Introduction Cheesemaking is a process in which the milk components, particularly the fat and protein contents, are concentrated - these are 2 of the determinant factors of cheese yield, influencing the efficiency and profitability of cheesemaking. ...
COLIFORM DETECTION IN CHEESE IS ASSOCIATED WITH SPECIFIC CHEESE CHARACTERISTICS
Introduction Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has ...