Characterizing Staphylococcus aureus Contamination in Raw Milk Cheese

The Swiss cheese industry relies on naturally occurring enzymes in bovine milk to impart a characteristic taste to their final products. For this reason, producers prefer to use raw milk rather than pasteurized to make their cheese, relying heavily on animal management and milk production practices to keep the bacterial flora under control. Herd health Read the rest of this article

The post Characterizing Staphylococcus aureus Contamination in Raw Milk Cheese appeared first on Accelerating Science.

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