Several microorganisms growing in cheese or on the cheese surface can cause texture and/or flavor defects. The growth is determined by the following:
a. The microbial composition of the milk. Important aspects are: 1. The hygienic measures during milking. Satisfactory hygienic stan-
dards are paramount, especially for cheese made from raw milk. 2. Pasteurization of the milk. Low pasteurization kills most of the
spoilage organisms, with the exception of the spores of clostridia, especially butyric acid bacteria, and of some types of streptococci (Section 6.3.3).