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Characterization of bacterial communities during bovine raw milk and artisanal uncooked pressed cheese production: Implications for dairy products safety and quality
Poster de colloque

Characterization of bacterial communities during bovine raw milk and artisanal uncooked pressed cheese production: Implications for dairy products safety and quality

Alisia Chiadò Rana, Charlotte Valat, Géraldine Cazeau, Kevin Bethune, Vincent Chochois et Corinne Teyssier
13th European Farmhouse and Artisan Cheese & Dairy Meeting (Grangeneuve, Switzerland, 11/10/2023–13/10/2023)

Résumé

The link between the composition of bacterial communities and the potential contamination of dairy products by bacterial pathogens remains unclear (1). The sources of bacterial contamination of artisanal uncooked pressed cheese (UPC) and the risk factors during farming, milking and processing require further investigation.

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