Alliance Pastorale - Bulletin of May 97. The direct transformation of milk is a skilful balance between the good germs and the others.
Some accidents can occur.
It is necessary to get the cleanest milk and, undoubtedly, the microbiological quality of milk improved considerably. In modern farms, this deficit has to be offset and it is necessary to culture milks with industrial ferments which are regular and do not bring too many undesirable infections. Consequently making will be more constant concerning taste, consistency and texture, which is generally wished by consumers. The drawback will be the extra cost offset by high-quality cheeses. Each step implies physico-chemical modifications of cheese.