Article number. BK141-5KG
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Bergere modified Bryant and Burkey broth is used for the enumeration of lactate-fermenting Clostridia spores in milk and dairy products. In particular, it is used to detect Clostridium tyrobutyricum which is responsible for the "late blowing" of cheeses such as: Gruyère, Emmental, Gouda, Edam, Cheddar or Parmesan. The appearance of the defect is mainly linked to the number of spores present in the milk used to make the cheese. This number depends mainly on the type of feed distributed to the animals, the main source of contamination being silage.
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