How to protect cheese from clostridia and secure earnings with ProMyr™!
As clostridium spores are not killed by pasteurization, they cause butyric acid production and hydrogen gas formation in cheese production– resulting in bad tasting cheese and cheese that can break because of the gas formation.
To prevent clostridium formation, please remember to:
- Chop the grass
- Compact your silage in the right way
- Prevent dirt in the silage
- Ensile when you have a dry matter content (DM) higher than 35%
- Use organic acid based silage preservatives such as ProMyrTM to support the ensiling process and prevent the silage from heating up after opening.
We look forward helping you produce high quality cheese and secure your earnings! Please contact Lennart Wiklund our expert in preservation.