Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga.

ABSTRACT: Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested.. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. Fo

SUBMITTER: Lucchini R 

PROVIDER: S-EPMC5913705 | biostudies-literature | 2018 Mar

REPOSITORIES: biostudies-literature