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.
Mots clés
Alkaline phosphatase Camembert Cheese defects Cheese quality Cheese safety Emmentaler Health aspects Microbiota Next generation sequencing PDO Raw milk Raw milk cheese Sensory characteristics
Alkaline phosphatase
Camembert
Cheese defects
Cheese quality
Cheese safety
Emmentaler
Health aspects
Microbiota
Next generation sequencing
PDO
Raw milk Raw milk cheese
Sensory characteristics
Domaines
Sciences du Vivant [q-bio]
Fichier principal
Raw_milk_cheeses_3rd_edition_Manuscript_2022_VHAL.pdf (635.98 Ko)
Télécharger le fichier
| Origine | Fichiers produits par l'(les) auteur(s) |
|---|