Libro

Descripción

The microbiological quality of traditional homemade cheeses and their safety for consumers depends on the microbiological quality of the raw milk used for production, compliance with environmental hygiene standards, the selection of the right disinfectant as well as workers and their personal hygiene. In case of non-compliance with hygiene standards, microbial contamination of raw milk and milk products may occur. Activity of microorganisms can affect health safety and milk technological processing. Undesirable microbiota of milk include frequently present enterobacteria of the genera Escherichia and Enterobacter (Escherichia coli, Enterobacter aerogenes).