Concerns and Problems of Cheese Industry for Milk Quality and Procurement — Today and Future

Abstract

Historically the cheese industry has not described specific bacteriologic requirements for milk intended for manufacture of cheese. However, the increasing number of psychrotrophic bacteria in milk is impacting upon profitable manufacture of cheese. Proteases elaborated by psychrotrophic bacteria are capable of damaging the casein micelle and consequently reducing yield of cheese.The cheese industry is continuing to experience losses from antibiotics in milk. Efforts must continue to develop testing procedures and programs that will leave contaminated milk at the originating dairy farm.