TY - JOUR U1 - Wissenschaftlicher Artikel A1 - Wente, Nicole A1 - Zscherpe, Christian A1 - Leimbach, Stefanie A1 - Mallast, Paula A1 - Tellen, Anne A1 - Zhang, Yanchao A1 - Schwermann, Saskia A1 - Krömker, Volker T1 - Bacterial Removal Separation with a Reduced Throughput Adapted for Artisan Cheese Dairies—Effect on Clostridial Spore Counts and Milk Quality JF - Dairy N2 - Late blowing is a prevalent and costly cheese defect caused by clostridia. In organic cheese production, the use of additives that inhibit the growth of clostridia is prohibited. Furthermore, mechanical methods for the removal of clostridia are impractical in organic dairies due to the small batch sizes involved and separation process temperatures (~55 °C) that are incompatible with the standards required for raw milk cheese production. The aim of this study was to investigate whether sufficient spore reduction can be achieved at lower temperatures (10, 35 °C) with a downsized separator (CSC18-01-077, GEA Westfalia) by varying the process parameters to describe the influence on the suitability of the treated milk for cheese production. In addition to spore reduction, total mesophilic bacteria count, the effects of separation on fat and casein losses, and damage to milk fat globules were assessed, as they can affect the yield and cheese quality. A significant reduction (p < 0.01) in spore concentration and total bacteria count in milk was achieved, regardless of the process parameters employed. Casein losses are reduced at 35 °C compared to 55 °C. The extent of fat loss in the sludge at 35 °C was minimal. The reduction in milk fat globule size was significant. Nonetheless, the results of this study demonstrate that a downsized centrifuge can be employed to augment the quality of small-batch raw milk cheese, particularly at a temperature of 35 °C. KW - clostridia KW - Käseherstellung KW - Zentrifuge KW - Biologisches Lebensmittel KW - Clostridium KW - Käse KW - Spore KW - Rohmilch KW - Lebensmittelhandwerk KW - spores KW - centrifugation KW - cheese KW - late blowing KW - raw milk KW - artisan KW - organic KW - Milchqualität KW - Käserei Y1 - 2024 UN - https://nbn-resolving.org/urn:nbn:de:bsz:960-opus4-34557 SN - 2624-862X SS - 2624-862X U6 - https://doi.org/10.25968/opus-3455 DO - https://doi.org/10.25968/opus-3455 VL - 5 IS - 4 SP - 644 EP - 654 S1 - 11 PB - MDPI AG ER -