Bacteriological quality of a traditional Spanish blue cheese

Abstract

Cheese made from raw milk and following traditional manufacturing procedures may possess a very diverse and rich microflora. The quality of the cheese at the state if ccomsuption depends to a great extent on the composition of that microflora. Some microorganisms present are beneficial for the product, like lactic acid bacteria, but some of them may be undesirable. Both, the quality of the cheese and its harmlessness for the consumer may be at risk if some specific microorganisms are present.