Monitoring of Clostridium tyrobutyricum in cheese curd

01.12.2006 - 31.01.2007
Eigenprojekt
Normally the occurrence of Clostridium tyrobutyricum is tested in milk to prevent late blowing of cheese. For the wholesale trade it is often required to test the cheese curd itself. The literature research deals with known methods and their applicability on cheese. Possible proceedings for statistical evaluation are proposed.

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DeutschEnglisch
Clostridium tyrobutyricumClostridium tyrobutyricum
KäseCheese
Mikrobiologische MethodenMicrobiological methods

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