Description

Clostridium HiVeg™ Broth Base is recommended for identification of spores of Clostridium tyrobutyricum which is usually responsible for “late blowing” in cheese. Spores of Clostridium tyrobutyricum in the milk used for the manufacture of Emmentaler,Edam and Gouda can survive the heat treatment used for cheese milk and cause late gas formation (blowing defect) and related off-flavours during ripening. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk.