Microbiology with Diseases by Body System (5th Edition)
Microbiology with Diseases by Body System (5th Edition)
5th Edition
ISBN: 9780134477206
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Chapter 25, Problem 1TMW
Summary Introduction

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Why is raw milk not generally used for the production of cheeses?

Introduction:

Raw milk contains many naturally occurring microbes; some microbes are useful for human body while others can cause potential damage to the health of an individual. The raw milk is pasteurized to remove harmful microbes and extended the shelf life of milk. Cheese is generally produced from pasteurized milk with the help of starter bacteria from Lactobacillus and Lactococcus.

Expert Solution & Answer
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Explanation of Solution

Raw milk is directly taken from an animal source which contains several microorganisms. Raw milk is pasteurized to eliminate harmful microbes and increases the nutrition benefits. Raw milk contains dangerous microbes including the Salmonella, E.coli, and Listeria. These bacteria are responsible for generating several foodborne diseases.

Raw milk is not generally used in the production of cheese because of its negative impacts and shorter shelf life. The harmful bacteria in raw milk affect the health of an individual if it has been taken directly. Cheese and other dairy products are produced from pasteurized milk to increase the shelf life and nutrition benefits of products.

Conclusion

The reason that the raw milk is not used for cheese making is discussed.

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