Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United S...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910222001351 |