The late blowing defect in Grana Padano PDO cheese: effects of milk natural creaming and cheese making conditions

This PhD research project aims at achieving a better understanding of the cheese late blowing, the most invasive defect affecting hard cheeses like Grana Padano and primarily promoted by Clostridium tyrobutyricum. Phenomena that characterize the natural creaming of raw milk will be studied in view of maximizing the entrapment of bacterial cells and spores into the cream. Furthermore, agents and conditions inducing spore germination will be investigated in both model systems and real cheese makings. This information will give scientific basis for optimization of the critical steps in cheese making in view of preventing the defect without using antimicrobial additives.