… raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main
microbiological hazards of raw milk … as microbiological hazards in raw milk butter and cream albeit …

… In the light of all this information, relevant topics on biological and chemical risks were
revised and discussed in this chapter to ensure the safety and quality of raw milk and dairy …

… RAW MILK Characterization of the microbial population in raw milk (see Chapter 17) is of
particular interest to dairy … As indicated in Table 2, the US Food and Drug Administration (FDA) …

… cremoris can dominate in raw milk, cheese and other (unheated) dairy products. In dairy
foods, Lactococcus lactis, and Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. …

… Most dairy industries use today starter cultures for rapid acidification, … in raw milk acidify the
milk only slowly. These starter cultures are selected and maintained by subcultivation in milk. …

… to infected foods and contaminated dairy products after pasteurization [40]. Another
consideration of food-borne pathogens in raw milk into dairy food processing plants can persist in …

… quality has always been a cornerstone for Arla Foods, the above-… of our raw milk quality
concept of a major dairy industry towards issues of importance for the consumers. Thus, raw milk …

… Further, we propose a new definition of raw milk quality that utilizes (1) an overall raw milk …
that will aid in troubleshooting when the overall raw milk quality indicator is at high levels, and …

… of dairy products are increasing worldwide. As the single most important raw material in
dairy production, the quality of raw milk is central to the quality and safety of all dairy products. …

… HTST milk and it is likely that removal of spores from raw milk by microfiltration may be a
solution in the future that could be used in fluid milk processing in combination with HTST. …