Late blowing on semi-hard and hard cheese may have an important economic impact on dairy production. Many studies have attempted to prevent this defect by physical treatment, by the use of additives, and by 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 the temperature of 4 C. On the collected samples the count of somatic cells, of coliforms, of Clostridium butirycum, and of Escherichia coli were determined. The bulk raw milk was divided in two 45 L vats: vat 1 was used as a control, while to vat 2 0.5 L of jenny milk was added. From each vat 4 semi-hard cheeses about 2 kg each were made. Cheese making was replicated twice. After a ripening period of 60 days the count of coliforms and of Clostridium butirycum 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 an useful and innovative approach for the inhibition of spore-forming clostridia strains.
Key words: jenny milk, lysozyme, cheese making, late blowing.