LPT-0164
QUESTION
Late blowing of cheese is due to?
OPTIONS
(A) Coliforms
(B) Bacillus subtilis
(C) Clostridium butyricum
(D) Staphylococcus aureus
ANSWER
(C) Clostridium butyricum
EXPLANATION
Late blowing of cheese is classically caused by gas-producing clostridia, including Clostridium butyricum, whose spores can survive processing and germinate during ripening. Coliforms are more associated with early blowing, while Bacillus subtilis and Staphylococcus aureus are not the typical cause. Therefore, option (C) is correct.
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