Control of pathogens in cheeses made from unpasteurised milk

The report outlines the scientific evidence on food safety controls which can be used to reduce the risks of food poisoning bacteria in the production of raw milk cheeses.

Published date: 12 December 2018

Summary

A report prepared for Food Standards Scotland by Dr Catherine Donnelly, an expert in dairy microbiology. The report outlines the scientific evidence on food safety controls which can be used to reduce the risks of food poisoning bacteria in the production of raw milk cheeses.

Control of pathogens in unpasteurised milk cheese

PDF | 2.5MB

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