Microbiological Risks of Traditional Raw Cow’s Milk Cheese (Koryciński Cheeses)
Aleksandra Antoszewska,
Elżbieta Maćkiw,
Joanna Kowalska
et al.
Abstract:Traditional and regional foods have been increasing in popularity among consumers in Poland for many years. The observed trend of searching for natural and authentic taste encourages many producers to craft products from raw milk, including Koryciński cheeses. The aim of this study was to assess the microbiological hazards resulting from the presence of pathogenic bacteria in Koryciński cheeses available in retail trade. The tests were carried out using accredited methods, including the detection of the presen… Show more
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