Year: 2025
Type: article
Abstract: Small family dairy farmers are a type of production system in Mexico characterized by family-owned farms where family members are dedicated to the production of milk and dairy products such as cheese. Artisanal cheeses made by small family cheesemakers are typically made with raw milk, raising concern for presence of spoilage and pathogenic microorganisms. Although small family cheesemakers have traditional intergenerational knowledge of cheese manufacturing, their knowledge of hygienic practices may be limited. This mini-review provides an overview of the microbial quality of artisanal cheeses made by small family cheesemakers in Mexico and their manufacturing practices as factors affecting cheese microbial contamination.
Source: JDS Communications
Institution: Autonomous University of Queretaro
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,310
OpenAlex ID: W4415016911