| Abstrakt: |
Researchers at Pamukkale University conducted a study to optimize the prevention of late blowing defects in cheese by using Lactiplantibacillus plantarum, nisin, and lysozyme. By manipulating these variables, they were able to inhibit Clostridium sporogenes effectively, which is a key contributor to late blowing defects in cheese. The study highlighted the potential for more efficient and cost-effective strategies to maintain cheese quality and minimize the risk of late blowing defects. The findings were published in the Czech Journal of Food Sciences. [Extracted from the article] |
