Microbiological quality and safety of dairy products in cheese production

In Italy, the manufacture of dairy products is an ancient tradition that allows the placing on the market of a wide variety of fresh and ripened cheeses, strongly linked to their place of origin. Their quality and safety rely primarily on the raw matter, i.e., milk that can be contaminated by microorganisms originating from udder infections, farm environment and feedstuffs, as well as milking and processing equipment. Other sources are represented by soil, faeces and bedding material attached to teats and released into milk during its collection. The microbial contamination of raw matter is a great concern for cheesemakers, as some spoilage microorganisms can affect the sensory characteristics of the products through the enzymatic alteration of milk components. However, also during the cheese production process a potential contamination can occur, due to the lack of good hygiene practices, failure of thermal treatment operations and/or temperature abuse during the storage. Moreover, spoilage microorganisms can also derive from hygiene mistakes made by the personnel working in the dairy industries. Finally, it must be highlighted that some pathogens can be present in milk and derived products, thus becoming dangerous for consumers. The Commission Regulation (EC) No 2073/2005 and its following amendments established the microbiological criteria that should be monitored by the food business operators to ensure the food safety of their products, as well as the respect of hygiene conditions during processing. The aim of this chapter was the description of the microbiological analyses made on 128 samples of different dairy products produced by an establishment located in the Marche region, Central Italy. The results showed the compliance with the regulatory criteria, as well as the absence of pathogens, therefore demonstrating good manufacturing conditions.