Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine .

Processing of alpine milk in farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as . With the aim to improve the hygienic characteristics and safety of cheese produced in four farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested..