Pre-treatments of Milk and their Effect on the Food Safety of Cheese

Eugster, Elisabeth; Jakob, Ernst (2019). Pre-treatments of Milk and their Effect on the Food Safety of Cheese Milk Science International: journal of nutrition research and food science, 72(8), pp. 45-52. AVA-Agrar Verlag Allgaeu

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In the manufacture of traditional cheese varieties, processing Fresh milk that has been treated as little as possible is crucial. Preserving the microbiome and the activity of the original enzymes in the raw milk to the greatest extent possible allows these cheeses to retain their original character. This objective conflicts with the growing demands placed on products in terms of food safety. The present literature search addresses the influence of the pre-treatment of cheesemaking milk on the food safety and quality of ripened cheeses, with particular focus on heat treatment, bactofugation, and microfiltration.

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
Name:	Eugster, Elisabeth0000-0002-9183-5462 and Jakob, Ernst
Subjects:	Q Science > QR Microbiology S Agriculture > S Agriculture (General) T Technology > T Technology (General)
ISSN:	2567-9538
Publisher:	AVA-Agrar Verlag Allgaeu
Language:	English
Submitter:	Elisabeth Eugster
Date Deposited:	26 Nov 2019 11:05
Last Modified:	18 Dec 2020 13:29
Uncontrolled Keywords:	cheesemaking, food safety, milk treatment, pasteurization, thermization, bactofugation, microfiltration
ARBOR DOI:	10.24451/arbor.9026
URI:	https://arbor.bfh.ch/id/eprint/9026