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Chapitre D'ouvrage Année : 2022

Raw milk cheeses

Résumé

Raw milk carries a so far underestimated biodiversity into the cheese. Farm management practices, hygiene of milking and storage all influence the vat milk microbiota. While the applied technology and starter cultures primarily impact the product quality of fresh cheese, raw milk microorganisms fully express themselves along ripening, giving the cheese a more diversified and intense flavor. Traditional raw milk cheeses therefore remain a very popular food worldwide and especially in Europe with protected designation of origin labels. This article aims to review the ancient and recent strategies to ensure both safety and beneficial health effects of what represents a unique taste experience: raw milk cheese.
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Dates et versions

hal-04131509 , version 1 (23-06-2023)

Identifiants

  • HAL Id : hal-04131509 , version 1

Citer

E Arias-Roth, H-P Bachmann, M-T Frölich-Wyder, R-S Schmidt, Daniel Wechsler, et al.. Raw milk cheeses. McSweeney, Paul L.H.; McNamara, John P. Encyclopedia of Dairy Sciences (3. ed.), Elsevier, pp.299-308, 2022. ⟨hal-04131509⟩
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