Jenny milk as an inhibitor of late blowing in cheese: A preliminary report

Late blowing on semihard and hard cheese may have an important economic effect on dairy production. Many studies have attempted to prevent this defect by physical treatment, the use of additives, and the use of bacteriocins. In this paper, we look at the effect of jenny milk as an inhibitor of blowing caused by clostridia and coliforms in ewe cheese making. Bulk ewe and jenny milk samples were collected in the morning by mechanical milking and were refrigerated at 4 degrees C. On the collected samples, the count of somatic cells, coliforms, Clostridium butyricum, and Escherichia coli were determined. The bulk raw milk was divided in two 45-L vats: vat 1 was used as a control, whereas 0.5 L of jenny milk was added to vat 2. Four semihard cheeses, weighing about 2 kg each, were made from each vat. Cheese making was replicated twice. After a ripening period of 60 d, the count of coliforms and of C. butyricum was determined. In the treated group, a significant inhibition of coliform bacteria was observed. The addition of jenny milk in cheese making may prove to be a useful and innovative approach for the inhibition of spore-forming clostridia strains.