Le gonflement butyrique du fromage "Cashcaval de Dobroudja"

Abstract - The " tardy swelling" of the Kashkaval appears in the form of balloons, within large spaces of the cheese, full of gases as well as, in horizontal, cheese cracks, and an unpleasant odor of alteration.
a) The cows and ewes whose milk was used in the preparation of the Kashkaval had been fed with silos green fodder from the 1960 production.
This silo fodder was of an inferior quality.
b) The milkers were at the same time the care-takers of the milk producing animals.
A laboratory examen made on cheese samples taken from cheese with accentuated swelling showed that the cheese contained, an average of 44,36 per cent water and 3,47 per cent salt. The pH of two cheese-tests was 5,5 and 5,7.
The microorganism that caused the tardy swelling has been isolated.
The best culture medium was proved to be a mixture of Tarozzi broth and a hydrolized milk broth with glucose 3-5 per cent.
According to its morphological, cultural and biochemical characteristics, this microorganism is the Clostridium tyrobutyricum