Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening

This study aimed to verify, under real operating conditions, the effectiveness of protective lactic acid bacteria (LAB) culture in counteracting the development of late blowing defects in Valtellina Casera PDO cheese and its impact on product sensory characteristics. Thirty- four LAB isolated from Bitto and Valtellina Casera PDO cheeses were screened for anti- Clostridium activity. Lacticaseibacillus casei VC201 was able to inhibit all the indicator strains through organic acid production....