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Factors associated with hygienic control and quality of cheeses prepared from raw milk: a review.

Author(s) : DONNELLY C. W.

Type of article: Article

Summary

This paper presents general information concerning the microbiological quality of cheese and develops the following points: raw milk cheese safety: overview; previous reviews on the safety of raw milk cheeses; outbreaks involving cheddar cheese; challenge studies; pathogens in raw milk; stress adaptation of pathogens and impact upon cheese safety; improvements in cheese safety; conclusions.

Details

  • Original title: Factors associated with hygienic control and quality of cheeses prepared from raw milk: a review.
  • Record ID : 2002-3049
  • Languages: English
  • Source: Bull. FIL-IDF - n. 369
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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