Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

Abstract

The distribution of mould species was examined at several points of the processing chain in a Manchego cheese plant and associated dairy farms. Geotrichum and Fusarium were the genera most frequently isolated from milk samples as well as in cheeses ripened for one month, evidencing a direct transfer from raw milk. Conversely, the mycobiota of long‐ripened cheeses consisted mainly of Penicillium species, which gained entry to the cheese through the air of ripening rooms. This study contributes to the understanding of the dynamics of fungal populations in semihard and hard cheeses, highlighting that airborne transfer from the stables could have a direct impact on their quality.