Milk contamination by clostridial spores

Abstract

Milk from cows receiving silage may cause serious difficulties in the fabrication of certain type of cheeses, especially those which are pressed and cooked : late swelling, taste and unpleasant odors. The clostridial spore, Clostridium butyricum, is responsable. Contamination occurs during milking by faecal particles that go into the milk. Their importance depends upon the care used while milking and the cleanliness of the teats, and the number of spores in the silage and in the dung. It is necessary to keep in mind these two factors in order to decrease milk contamination. It is important not to incorporate any soil particle (which passes on the spores) in the forage during harvesting and ensilage. It is also necessary to use an efficient preservative which inhibits the multiplication of the spores during ensilage. Acidic preservative and (or) those containing nitrates or nitrites are the most efficient.