Cheese may be manufactured in the United States using raw milk, provided the cheese is
aged for at least 60 days at temperatures not less than 35° F (1.7° C). There is now …

Many countries use Escherichia coli and coliforms as indicators of sanitary quality of foods
and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the …

Safety and Quality of Dairy Products Page 1 153 Safety and Quality of Dairy Products Peter J.
Jooste and Lucia ECM Anelich 5.1 Introduction 5.2 Pathogens of special relevance 5.2.1 …

This paper discusses some of the developments and problems in the field of quantitative
microbial risk assessment, especially exposure assessment and probabilistic risk …

The number of commercially available kits and methods for rapid detection of foodborne
pathogens continues to increase at a considerable pace, and the diversity of methods and …

The aim of the present study was to investigate the phenotypic and genotypic antimicrobial
resistance and the transferability of resistance markers in 87 lactic acid bacterial strains …

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On
the other hand, because of their high nutrient value, they favour rapid microbial growth. In …

Background Cheese contamination can occur at numerous stages in the manufacturing
process including the use of improperly pasteurized or raw milk. Of concern is the potential …

Residual microorganisms in dairy products are closely related to their quality deterioration
and safety. Based on the minimum sterilization conditions required by Grade A Pasteurized …

The purpose of this research was to assess the hygienic properties of commercially
available dairy foods. The products surveyed included liquid milks (pasteurized and UHT …