Microbiological Quality and Safety Issues in Cheesemaking
- Author: Dennis J. D'amico1
- Editor: Catherine W. Donnelly2
-
VIEW AFFILIATIONS HIDE AFFILIATIONSAffiliations: 1: Department of Animal Science, University of Connecticut, Storrs, CT 06268; 2: University of Vermont, Burlington, VT
-
Received 22 July 2011 Accepted 04 April 2012 Published 07 February 2014
- Correspondence: Dennis J. D'Amico, [email protected]

-
Abstract:
As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment. Thus, poor sanitation, improper milk handling, and animal health issues can result in not only decreased yield and poor quality but also sporadic cases and outbreaks of dairy-related disease. The entry, establishment, and persistence of food-borne pathogens in dairy processing environments also present a considerable risk to products postprocessing. Food safety management systems coupled with regulatory policies and microbiological standards for milk and milk products currently implemented in various nations work to reduce risk while improving the quality and safety of cheese and other dairy products. With that, cheese has enjoyed an excellent food safety record with relatively few outbreaks of food-borne disease considering the amount of cheese produced and consumed worldwide. However, as cheese production and consumption continue to grow, we must remain vigilant in ensuring the continued production of safe, high-quality cheese.
-
Citation: D'amico D. 2014. Microbiological Quality and Safety Issues in Cheesemaking. Microbiol Spectrum 2(1):CM-0011-2012. doi:10.1128/microbiolspec.CM-0011-2012.




Microbiological Quality and Safety Issues in Cheesemaking, Page 1 of 2
< Previous page | Next page > /docserver/preview/fulltext/microbiolspec/2/1/CM-0011-2012-1.gif /docserver/preview/fulltext/microbiolspec/2/1/CM-0011-2012-2.gif

References

Article metrics loading...
Abstract:
As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment. Thus, poor sanitation, improper milk handling, and animal health issues can result in not only decreased yield and poor quality but also sporadic cases and outbreaks of dairy-related disease. The entry, establishment, and persistence of food-borne pathogens in dairy processing environments also present a considerable risk to products postprocessing. Food safety management systems coupled with regulatory policies and microbiological standards for milk and milk products currently implemented in various nations work to reduce risk while improving the quality and safety of cheese and other dairy products. With that, cheese has enjoyed an excellent food safety record with relatively few outbreaks of food-borne disease considering the amount of cheese produced and consumed worldwide. However, as cheese production and consumption continue to grow, we must remain vigilant in ensuring the continued production of safe, high-quality cheese.

Full text loading...
Figures
“Early blowing” gas defect in cheese at dehooping. doi:10.1128/microbiolspec.CM-0011-2012.f1

Click to view
FIGURE 1
“Early blowing” gas defect in cheese at dehooping. doi:10.1128/microbiolspec.CM-0011-2012.f1
“Late blowing” gas defect in aged cheese. doi:10.1128/microbiolspec.CM-0011-2012.f2

Click to view
FIGURE 2
“Late blowing” gas defect in aged cheese. doi:10.1128/microbiolspec.CM-0011-2012.f2
Tables
Cooling requirements for milk utilized for the manufacture of cheese in select regions

Click to view
TABLE 1
Cooling requirements for milk utilized for the manufacture of cheese in select regions
Human pathogens associated with milk and milk products a

Click to view
TABLE 2
Human pathogens associated with milk and milk products a
Limiting conditions for the growth of certain pathogenic microorganisms a

Click to view
TABLE 3
Limiting conditions for the growth of certain pathogenic microorganisms a
Microbiological criteria for cheese in the EU as outlined in commission regulation 1441/2007 ( 317 )

Click to view
TABLE 4
Microbiological criteria for cheese in the EU as outlined in commission regulation 1441/2007 ( 317 )
Microbiological criteria for cheese as outlined in the Australia New Zealand FSC ( 318 )

Click to view
TABLE 5
Microbiological criteria for cheese as outlined in the Australia New Zealand FSC ( 318 )
Microbiological criteria for raw milk cheese in New Zealand as outlined in Animal Products (Raw Milk Products Specifications) Notice 2009 ( 323 )

Click to view
TABLE 6
Microbiological criteria for raw milk cheese in New Zealand as outlined in Animal Products (Raw Milk Products Specifications) Notice 2009 ( 323 )
Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in Additional Measures for Raw Milk Products—Code of Practice ( 324 )

Click to view
TABLE 7
Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in Additional Measures for Raw Milk Products—Code of Practice ( 324 )
Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in Additional Measures for Raw Milk Products—Code of Practice ( 324 )

Click to view
TABLE 8
Monitoring criteria and acceptance limits for individual farm dairy raw milk supplies for the manufacture of raw milk products in New Zealand as outlined in Additional Measures for Raw Milk Products—Code of Practice ( 324 )
Microbiological criteria for cheese in Quebec as outlined in Règlement laitiers et succédanés de produits laitiers ( 330 )

Click to view
TABLE 9
Microbiological criteria for cheese in Quebec as outlined in Règlement laitiers et succédanés de produits laitiers ( 330 )
Supplemental Material
No supplementary material available for this content.