Microbial benefits and risks of raw milk cheese |
| |
Affiliation: | 1. UMR Génie et Microbiologie des Procédés Alimentaires, GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France;2. Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France;3. INRA, UMR1253 Science et Technologie du Lait et de l''?uf, F-35042 Rennes, France;4. Genoscreen, Campus de l''Institut Pasteur de Lille, 59000 Lille, France;1. University of São Paulo, Pirassununga, Brazil;2. University of São Paulo, Piracicaba, Brazil |
| |
Abstract: | Consumer preference for raw milk cheese is continually growing, owing to its more intense and varied flavor than pasteurized milk cheese. Flavor development in raw milk cheese is mainly governed by its naturally existing microbial community, which also contributes to the inhibition of food-borne pathogenic bacterial growth. Lactic acid bacteria, the dominant indigenous microorganisms of raw milk cheese, produce pathogen-inhibiting substances such as bacteriocin, organic acids, and hydrogen peroxide, and it is possible to manufacture cheese with desirable microbiological qualities. Nonetheless, outbreaks of food-borne illnesses have been linked to the consumption of raw milk cheese, and concerns have been raised regarding the microbiological safety of cheese manufactured from raw milk. Consequently, efficient and accurate methods for detecting contaminated bacterial pathogens in raw milk cheese have been promptly developed, including conventional plating, PCR-based technology, and immunoassay-integrated methods. The microbiological risk of the cheese can be reduced by proper ripening processing. However, additionally, hygiene in the environments for milk production and cheesemaking and the post-manufacturing stage needs to be constantly microbiologically monitored. |
| |
Keywords: | Raw milk cheese Pasteurized milk cheese Microbiota Food-borne pathogen |
本文献已被 ScienceDirect 等数据库收录! |
|