RAW MILK CHEESE PROCESSING

1
RAW MILK CHEESE PROCESSING

• CRAIG CHIVERS
• Dr. ALF GARCIA
• LAGRANGE COUNTY
• HEALTH DEPARTMENT
• 2009

2
INTRODUCTION

• UNPASTEURIZED MILK (RAW MILK)
• MICROORGANISMS
• Campylobacter Salmonella
• E. coli O157H7 Listeria
• Brucella Staph aureus
• Mycobacterium bovis
• Streptococcal (Group ABeta hemolytic)
• Toxoplasma gondii (raw goat cow milk)

3
NOTES!!!.

• pH (Milk6.3-6.5 Cheese4.9 5.9)
• Staph aureus (aW 0.86)
• Toxins
• Not Heat Labile
• Raw Milk Cheese (Aged gt60 days)

4
MY NAME IS DAISY, IM A BROWN SWISS
5
I have very high butter fat milk. There are no
artificial substances in my milk. I eat only
organically grown hay.
Im an organic lady!!!.
6
(No Transcript)
7
(No Transcript)
8
(No Transcript)
9
(No Transcript)
10
(No Transcript)
11
(No Transcript)
12
(No Transcript)
13
(No Transcript)
14
(No Transcript)
15
(No Transcript)
16
(No Transcript)
17
(No Transcript)
18
(No Transcript)
19
(No Transcript)
20
(No Transcript)
21
(No Transcript)
22
(No Transcript)
23
(No Transcript)
24
PLATE CULTURES (24 hrs) BY THE LCHD

• Processing room
• Aging room
• Table tops
• Vat Vat mixer
• Cheese brick slicer
• ROP (reduced oxygen packing) Machine
• Cows udder

NEGATIVE RESULTS
25
PLATE CULTURES (24 hrs) BY THE LCHD

• Producer Hands
• (Husband)

POSITIVE RESULTS
26
PLATE CULTURES (24 hrs) BY THE LCHD

• Producer Hands
• (Wife)

POSITIVE RESULTS
27
(No Transcript)
28
(No Transcript)
29
(No Transcript)
30
CONCLUSION

• SAFE RAW MILK CHEESE PRODUCTION REQUIRES THE
  FOLLOWING
• EDUCATION IS PREFERABLE TO CITATION
• ALL LEVELS OF GOOD SANITATION EQUIPMENT HUMAN
  RESOURCES
• GOOD QUALITY CONTROL MICROBIOLOGICAL MONITORING
  TECHNIQUES

31
THANK YOU LAGRANGE COUNTY HEALTH DEPT. FOR
HELPING ME KEEP MY JOB!!!.
32
RAW MILK CHEESE PROCESSING

• THANK YOU FOR YOUR TIME
• LAGRANGE COUNTY
• HEALTH DEPARTMENT
• 2009
• Reference www.lagrangecountyhealth.org
• (Food section)