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Bacteriological quality of cheeses made using raw milk.

Qualité bactériologique des fromages au lait cru.

Author(s) : ODET G.

Type of article: Article

Summary

Of all cheeses manufactured in France, about 20% are made from raw milk. Deliberate non-pasteurization of the milk used in the manufacturing process contributes to the rich flavour obtained but can be a cause of consumer concern. The author describes this sector, the economic stakes, the evolution of microbial flora during the manufacturing process and how bacteriological safety is achieved.

Details

  • Original title: Qualité bactériologique des fromages au lait cru.
  • Record ID : 2000-0865
  • Languages: French
  • Source: Cah. Nutr. Diét. - vol. 34 - n. 1
  • Publication date: 1999/02
  • Document available for consultation in the library of the IIR headquarters only.

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