Influence of manufacturing process on butyric acid fermentation in hard cheeses

In Switzerland the amount of hard cheeses spoilt by butyric acid fermentation increased in the last years distinctly. Two main reasons are discussed: higher counts of spores of Clostridium tyrobutyricum in milk or better conditions for germination and growth in cheese. Cheese-making trials allowed to show, that high cooking temperatures in the manufacturing process can release the germination of spores. It’s advisable to avoid cooking temperatures above 57 °C, but additional measures have to be taken for evading problems with an undesired propionic acid fermentation.