IS CLOSTRIDIUM USED IN THE PRODUCTION OF SWISS CHEESE?
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Most frequently observed are butyric acid fermentation (also known as “late blowing”) that are caused by C. tyrobutyricum (Fig. 35.19A). Further, Clostridium sporogenes, which is strongly proteolytic, may cause white spots or holes and a putrid smell in Swiss-type cheese (Fig.
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Answer:
The 4 swiss cheese starter bacteria;
1. helvetics
2.Bulgaricus
3. Lactis
4. Thermophilus
Explanation:
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