| microbiological quality of raw milk used for small-scale artisan cheese production in vermont: effect of farm characteristics and practices. | this study 1) evaluated the overall milk quality and prevalence of 4 target pathogens (listeria monocytogenes, staphylococcus aureus, salmonella spp., and escherichia coli o157:h7) in raw milk used for small-scale artisan cheesemaking and 2) examined specific farm characteristics and practices and their effect on bacterial and somatic cell counts (scc). raw milk samples were collected weekly from 21 artisan cheese operations (6 organic) in the state of vermont that manufactured raw-milk cheese f ... | 2010 | 20059912 |