Berger Thomas F H, Brasca Milena, Buchner Margaretha, Bütikofer Ueli, Castiglioni Bianca, Cremonesi Paola, Eliskases-Lechner Frieda, Fritsch Lena, Morandi Stefano, Schwendimann Livia
Agroscope, 3003 Berne-Liebefeld, Switzerland.
Institute of Sciences of Food Production, National Research Council, 20133 Milan, Italy.
Foods. 2025 Jun 21;14(13):2176. doi: 10.3390/foods14132176.
In the Alpine region of Austria, Italy, and Switzerland, transhumance is widespread and the production of local traditional dairy products during summer is important. Raw milk cheeses are produced according to traditional recipes, using hurdles as a technique to guarantee food safety. In the present study, we aim to provide an overview of and its enterotoxins in raw milk cheeses, identify the key parameters responsible for the enterotoxin production, and identify ways to improve food safety. The results demonstrate that safe artisanal raw milk cheese production is achievable under elementary conditions by applying effective hurdles, including high scalding temperatures or thermization, quality starter cultures, and robust milk quality management. The hurdle index (HI), which we introduce in this paper, is a promising tool for assessing and improving safety in raw milk cheese production.
在奥地利、意大利和瑞士的阿尔卑斯地区，季节性迁移放牧十分普遍，夏季当地传统乳制品的生产也很重要。生乳奶酪是按照传统配方生产的，采用栅栏技术来保证食品安全。在本研究中，我们旨在概述生乳奶酪中的[具体内容未给出]及其肠毒素，确定导致肠毒素产生的关键参数，并找出提高食品安全的方法。结果表明，通过应用有效的栅栏技术，包括高温烫煮或预热处理、优质发酵剂以及严格的牛奶质量管理，在基本条件下可以实现安全的手工生乳奶酪生产。我们在本文中引入的栅栏指数（HI）是评估和提高生乳奶酪生产安全性的一个有前景的工具。
