Considerations regarding the bacteriological quality of raw milk in hard cheese technology
Conference Paper
Publication Date:
1996
abstract:
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.
Iris type:
04.01 Contributo in Atti di convegno
Keywords:
raw milk; bacterial quality; cheese; hard cheese
List of contributors: