How to protect cheese from clostridia and secure earnings

Lennart Wiklund
Lennart Wiklund
Business Development Manager
+46733133880
24 February 2017

It is well known that high quality milk secures the highest earnings for dairy farms. But did you know that the quality could be influenced negatively by low quality silage affected by clostridium formation in grass or corn silage?

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.

Cheeses

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