Consideration regarding the bacteriological quality of raw milk in hard cheese technology

The production of cheeses from raw milk allows the presence of a wider variety of bacteria richer than those obtained from pasteurised milk added with commercial starters. Over the centuries the technologies of traditional cheeses have generated such complex bacterial ecosystems that it is impossible to reproduce them exactly by means of selected starters. The use of heat treated milk would entail the loss of a great genetical variety and the reduction to a very limited number of genotypes. As great efforts are made to save even species of animals and plants, because they contain a well defined genetic unit in themselves, so it is to be hoped in the dairy field that all "races" and kinds of bacteria not yet recognisable as useful or easy to grow are not wiped out. Their survival for the future should be allowed so their role can be better understood. It's true that raw milk must be utilised only with caution and, according to GNIP, with scrupulous control of the health of cows, hygiene in farms, in milking processes, transport and delivery of milk. Moreover, it is important to "ripen" raw milk as the technology of Grana Padano and Parmigiano Reggiano dictate, in order to allow the maximum development of its own microflora.