It's Safe Cheese, But Not As We Know It

摘要

A barrier for preventing pathogenic bacterial growth in cheese from non-pasteurised milk could be just around the corner, thanks to a project funded by the European Commission. The Safecheese Project aims to develop a naturally occurring protective culture of lactic acid bacteria originating from raw milk cheese. The culture would subsequently prevent pathogen survival whilst generating the lactic acid that is essential in the first step of cheesemaking.