New Technology Prevents Cheese Spoilage

Scientists have identified a microorganism that controls levels of clostridium tyrobutyricum bacteria in cheese, which prevents spoilage and minimises product waste.

Clostridium tyrobutyricum produces butyric acid, which gives off a rancid taste and results in an excess build-up of carbon dioxide causing cracks in the cheese.

Scientists at the Institute for Food Research in the UK said that bacteriophage, which produces endolysin, a protein that recognises the bacteria, breaks open its cells from the inside.

The team said they were able to produce endolysin and break down clostridium tyrobutyricum from the outside, according to foodproductiondaily.com.