School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
J Dairy Sci. 2013 Jun;96(6):3547-50. doi: 10.3168/jds.2012-6225. Epub 2013 Apr 12.
Late blowing on semihard and hard cheese may have an important economic effect on dairy production. Many studies have attempted to prevent this defect by physical treatment, the use of additives, and the use of bacteriocins. In this paper, we look at the effect of jenny milk as an inhibitor of blowing caused by clostridia and coliforms in ewe cheese making. Bulk ewe and jenny milk samples were collected in the morning by mechanical milking and were refrigerated at 4°C. On the collected samples, the count of somatic cells, coliforms, Clostridium butyricum, and Escherichia coli were determined. The bulk raw milk was divided in two 45-L vats: vat 1 was used as a control, whereas 0.5L of jenny milk was added to vat 2. Four semihard cheeses, weighing about 2 kg each, were made from each vat. Cheese making was replicated twice. After a ripening period of 60 d, the count of coliforms and of C. butyricum was determined. In the treated group, a significant inhibition of coliform bacteria was observed. The addition of jenny milk in cheese making may prove to be a useful and innovative approach for the inhibition of spore-forming clostridia strains.
干酪后期膨隆对奶业生产具有重要的经济影响。许多研究尝试通过物理处理、添加剂和使用细菌素来预防这种缺陷。在本文中，我们研究了詹妮奶作为一种抑制剂对抑制绵羊奶酪制作过程中梭菌和大肠菌群引起的膨隆的效果。采用机械挤奶的方式在早上采集散装绵羊奶和詹妮奶样本，并在 4°C 下冷藏。对采集的样本进行体细胞计数、大肠菌群、丁酸梭菌和大肠杆菌的计数。将散装原料奶分为两个 45 升的大桶：大桶 1 作为对照，大桶 2 中添加 0.5 升詹妮奶。从每个大桶中制作四个约 2 公斤重的半硬质奶酪。奶酪制作重复两次。经过 60 天的成熟期后，对大肠菌群和丁酸梭菌的数量进行了测定。在处理组中，观察到大肠菌群的显著抑制。在奶酪制作中添加詹妮奶可能被证明是抑制产孢子梭菌菌株的一种有用且创新的方法。
