In the manufacture of traditional types of cheese, the processing of fresh milk that has been treatedas gently as possible is of crucial importance. 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 overview of the literature deals with the influence of the pre-treatment of cheesemaking milk on the food safety and quality of ripened cheeses, with a particularly detailed look at heat treatment, bactofugation and microfiltration.
Food safety of cheese: process for the treatment of cheesemaking milk