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 …

Acinetobacter spp. has emerged as a pathogen of major public health concern due to their
increased resistance to antibiotics and their association with a wide range of nosocomial …

Milk microbiota has a great influence on the safety and quality of dairy products. However,
few studies have investigated the variations of bacterial composition in raw milk. In this …

Consumer preference for raw milk cheese is continually growing, owing to its more intense
and varied flavor than pasteurized milk cheese. Flavor development in raw milk cheese is …

Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for
microbial growth. The microbiota of raw milk is diverse and originates from several sources …

The robustness of the starter culture during cheese fermentation is enhanced by the
presence of a rich consortium of microbes. Natural starters are consortia of microbes …

The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the
difficulties associated with controlling their growth during cold storage and the consequent …

Cow's milk is currently the most consumed product worldwide. However, due to various
direct and indirect contamination sources, different chemical and microbiological …

Cheese rinds host a specific microbiota composed of both prokaryotes (such as
Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and …