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Agence Francaise de Securite Sanitaire des Aliment
Refrigerating milk harms cheese-making bacteria
October 17th, 2004
Refrigeration of raw milk for as little at 24 hours can significantly decrease levels of bacteria responsible for the development of the desirable qualities of raw-milk cheeses while at the same time increase the levels of undesirable contaminants and food-borne diseases, say researchers from the Agence Francaise de Securite Sanitaire des Aliments in Maisons Alfort, France. They reported their findings in Applied and Environmental Microbiology. "Until recently, the bacterial community of raw milk was described by classical microbiological methods, which are generally long and tedious, and allow only a partial inventory of the bacterial...
Source: Disease Risk Factor Week (2004-10-17)
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