Microbiological evaluation of artisanal milk products

Introduction In general, milk and milk products are rich in nutrients, supplying high-quality proteins, trace elements, vitamins and energy-rich fats. At the same time, this diverse composition of milk provides an ideal environment for the growth of various food-borne microorganisms and zoonotic agents. Aim The aim of this study is to give an overview of artisanal cheese production and its microbiology control in the European Union. Materials and methods We summarize sources of world literature data about artisanal and farmhouse cheese microbiological evaluation in European Union. Results Lactic acid bacteria (LAB) are an integral part of the composition of most dairy products. They are a heterogeneous group of microorganisms including strains of the genus Lactobacillus. The mesophilic lactic acid bacteria starter cultures as well as non-starter LAB including different Lactobacillus spp. are detected in the most samples. The mentioned studies are aimed at searching for the most common pathogens found in artisanal dairy products such as S. aureus, Listeria monocytogenes and Escherichia coli. Conclusion This review highlights the fact that artisanal and farmstead cheese products are associated with various microbiota and microbial. The majority of the traditional cheese samples in this paper complied with the microbiological criteria notifications on food safety.