Butyric fermentation or “late blowing” in cheese is a ripening defect caused by the Gram-positive bacterium Clostridium tyrobutyricum. Its growth leads to the formation of H₂ and CO₂ gases, causing cracks and slits in the cheese, along with an abnormal cheese flavour.

Cl. tyrobutyricum occurs widely in nature and is typically introduced into the milk through contamination of silage. A very small amount of dung contamination on the cow’s udder can contaminate a large quantity of milk.

inovapure replaces artificial preservatives such as nitrates, without any negative impact on cheese flavour. inovapure binds to the casein prior to the clotting of the milk and remains active throughout the ripening process – it retains activity for more than two years in aged cheese such as Grana.

The butyric late blowing defect can be diagnosed through volatile fatty acid analysis. Neova Technologies provides testing of cheese samples as a service to its customers.

inovapure has a successful track record for almost thirty years (hard, semi hard, soft and processed cheeses). It can improve the organoleptic qualities of cheese by:

• lowering production of butyric acid (no off flavours);
• greatly reducing production of gas (elimination of cracks and openings); and
• increasing ripening time (better flavour and texture).

The result: a higher grading of the cheese and higher value.