Bryant and Burkey Broth with Resazurin (modified by Bergère) is used to enumerate the spores of lactate fermenting Clostridium in milk and dairy products. In particular, it is used to detect Clostridium tyrobutyricum, responsible for the late blowing of cheeses such as gruyère, emmental, gouda, edam, cheddar or parmesan. The phenomenon arises from a high number of spores in the milk used to prepare the cheese. This number depends above all on the type of food given to the animals, since the main source of contamination is silage.