Microbial risks associated with traditional cheeses

Abstract

Nowadays, there is a growing interest towards traditional cheeses. These cheeses are especially popular in Mediterranean countries due to their unique flavor and texture. Traditionally they are produced from raw milk of cow, sheep or goat and fermented by naturally occurring indigenous lactic acid bacteria. The quality of these cheeses is based on the microbial associations within the respective region and production recipes change from one town to another and even from one manufacturer to another within the same town. Hygiene practices in the dairy and in the cheese rooms are the most important criterion in traditional cheese manufacturing.