Chapter 27 - Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health

Abstract

Raw milk contains a rich microbiota that might have positive or negative effects. For instance, starter bacteria are responsible for fermentation, food-originated microorganisms induce spoilage, probiotic bacteria promote health, foodborne pathogens cause disease or intoxication, and mycotoxin-producing fungi induce toxic effects. Due to these consequences, the risks and benefits of using raw milk in cheese production is still controversial. The main advantage of using raw milk in cheese production is that the abundant native microbial community generates an intense and diverse flavor. Therefore, these types of cheeses are preferred over cheeses made from pasteurized milk by consumers due to their higher sensorial attributes. Another advantage of the complex microbial diversity of raw milk cheeses is their inhibition effect on foodborne pathogens. During the ripening of cheeses, the diversity of microorganisms in raw milk is going through major changes and mainly LAB and other beneficial strains instead of pathogens and spoilage causing microorganisms become dominant. In particular, lactic acid bacteria (LAB), produce pathogen-inhibiting substances such as organic acids, bacteriocin and hydrogen peroxide. In this review, an introduction to raw milk and mold-ripened cheeses is given. Furthermore, the related microorganisms including starter LAB, nonstarter LAB, and secondary microbiota are characterized and an overview of their effects on cheese ripening via their enzymatic systems is presented. The possible health benefits and risks associated with these cheeses are also described.