Method of preventing late blowing in cheese by applying high pressure

Method of preventing late blowing in cheese by applying high pressure. # The method described herein relates to a technology based on the treatment of cheese by a single cycle of high pressure, low temperature and time short application to prevent late blowing caused by Clostridium spp. in this product. The cheeses treated by the method described in the invention have no symptoms of late blowing despite being artificially contaminated with a large number of spores of Clostridium tyrobutyricum. Besides preventing the occurrence of the defect, the cheeses treated by high pressure have the same pH, dry matter and quality and intensity of smell, aroma and flavor and texture quality and color control cheese that has not been subjected to high pressures. Therefore, this invention has great potential for application in industry.