A New Bacterial Species Identified as the Cause of the ‘Putrificus’ Cheese Defect

«Putrifikus»-Käsedefekt, Käse, Qualitätsmangel — © Emmanuelle Arias-Roth, Agroscope

Agroscope and its Italian counterpart CREA (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria) have described the new bacterial species Clostridium caseinilyticum sp. nov., isolated from cheese with the ‘putrificus’ quality defect and from silage. The study sheds light on potential causes and can contribute to the development of preventive measures.

Swiss Agricultural Research: A New Bacterial Species Identified as the Cause of the ‘Putrificus’ Cheese Defect

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medien@agroscope.admin.ch

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Cheese, Milk and Dairy Products

With its research, advisory service, teaching activities and services, Agroscope supports milk processing and helps enable consumers to choose from a wide range of high quality products. From animal feed to milk processing, Agroscope investigates factors influencing the quality of milk and dairy products.