A STUDY ON A TYPICAL MOUNTAIN RAW-MILK CHEESE

The microbiological and chemical parameters of a mountain raw milk che ese are considered. The ''Quartirolo di Monte'' is a cheese made from the unpasteurized milk of cows that in summer graze on mountain pastur es and in winter are fed dry feed. The quality of the product is influ enced by the collection of the milk, the variations in its composition and the different technological conditions. We suggest an adequate re frigeration of the bulk milk and the use of natural starter cultures t o maintain, but not alter in any way, the characteristics intrinsic to the typicalness of that cheese.