Robiola di Roccaverano: food hygiene process of a fresh cheese made with raw goat milk. [Italian]Original Title Robiola di Roccaverano DOP: igiene del processo di produzione di formaggio caprino fresco a latte crudo.

摘要

In order to check the compliance with European food law of a traditional goat milk cheese, and to improve the knowledge of its food process, three producers were involved in a sampling plan aimed to trace the changes of microbial population during production and ripening of the cheese. Samples were collected from different batches and from different producers to ensure significant data. Food safety, food hygiene criteria and other microbial population were monitored in milk and in each of the following producing steps. Furthermore values of pH and a_w were monitored. Since maturing period is very short (15-18 days) a_w value remains almost constant (0.97) while pH decreases from 6.6 to 4.4. High level of a_w, no heat treatment, short maturation period cause constant increase of microbial population in cheese: high hygiene standard of raw material and good manufacturing procedure are required. No pathogens were isolated in analyzed samples. In general the results of the study suggest that Robiola di Roccaverano guarantee to the consumers traditional receipt and good hygienic quality.