Here, we review what is known about the microorganisms present in raw milk, including milk
from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a …

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out
objectively, whence the recurrent confused debate over their pros and cons. This review …

Background: Some studies have been conducted to assess the composition of the bacterial
communities inhabiting human milk, but they did not evaluate the presence of other …

The refrigerated storage of raw milk selects for psychrotolerant microorganisms, many of
which produce peptidases and lipases. Some of these enzymes are heat resistant and are …

Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium,
Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort …

Fermented dairy products provide nutrients in our diet, some of which are produced by the
action of microorganisms during fermentation. These products can be populated by a …

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …

Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only
due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence …

Yeasts constitute an important part of cheeses, and especially the artisanal ones. The
current study reviews the occurrence of yeasts in different cheese varieties and the role of …

Human breastmilk contains a variety of bacteria that are transmitted to the infant and have
been suggested to contribute to gut microbiota development and immune maturation …