Abstract
Lysozyme (500 U/ml cheese milk) can only prevent BAF if the number of spores of butyric acid bacteria (BAB) does not exceed 300 per litre (normal population of milk). In cheese from winter milk (≧/ 1000 spores/ 1) lysozyme is therefore not effective. The phenomenon is explained by the presence of spores less sensitive to lysozyme. Cheese experiments with arbitrary pure cultures of BAB only, do not allow conclusions about the effectivity of lysozyme.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Stadhouders, J., van den Berg, G. (1986). Use of Lysozyme for the Prevention of Butyric Acid Fermentation in Gouda Cheese. Limited Effect of the Enzyme. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_59
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DOI: https://doi.org/10.1007/978-94-009-3733-8_59
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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