Testi scientifici di riferimento sulle relazioni tra pratiche di allevamento e qualità di formaggi e latticini, sul valore organolettico e nutrizionale delle produzioni casearie, in special modo a latte crudo, e sui rischi connessi.
Abdela, N. Sub-Acute Ruminal Acidosis (Sara) and Its Consequence in Dairy Cattle: A Review of Past and Recent Research at Global Prospective. Achiev. Life Sci. 2016, 10, 187–196.
Abuìn C. M. F, Calleja C. A., Escámez P. F., Arribas V. M., Moragas G. S., Dìaz V. (2022), Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2) – AESAN-2022-08, Food Risk Assess Europe FR-0003, 23-28.
Alothman, M., Hogan, S. A., Hennessy, D., Dillon, P., Kilcawley, K. N., O’Donovan, M., … & O’Callaghan, T. F. (2019). The “grass-fed” milk story: understanding the impact of pasture feeding on the composition and quality of bovine milk, Foods, 8(8), 350.
Benbrook C. M., Davis D. R., Heins B. J., Latif M. A., Leifert C., Peterman L., Butler G., Faergeman O., Abel-Caines S., Baranski M. (2018), Enhancing the fatty acid profile of milk through forage-based rations, with nutrition modeling of diet outcomes, Food Science & Nutrition. DOI: https://doi.org/10.1002/fsn3.610.
Berge & Baars (2020) Berge AC, Baars T. Raw milk producers with high levels of hygiene and safety. Epidemiology and Infection, 2020;148:7. doi: 10.1017/S0950268820000060.
Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2011), Quality of selected cheeses fortified with vegetable and animal sources of omega-3, LWT-Food Science and Technology, 44(7), 1577-1584.
Besle M., Viala D., Martin B., Pradel P., Meunier B., Berdagué J. L., Fraisse D., Lamaison J. L., Coulon J. B. (2010) Ultraviolet-absorbing compounds in milk are related to forage polyphenols, J. Dairy Sci. 93 :2846–2856.
Bouchon M., Martin B., Bord C. et al. (2025), Adaptation strategies to manage summer forage shortages improve animal performance and better maintain milk and cheese quality in grass- versus corn-based dairy systems, Journal of Dairy Science, DOI: https://doi.org/10.3168/jds.2024-25730.
Bourre JM, Where to find omega-3 fatty acids and how feeding animals with diet enriched in omega-3 fatty acids to increase nutritional value of derived products for human: what is actually useful?, J Nutr Health Aging. 2005 Jul-Aug;9(4):232-42. PMID: 15980924.
Bugaud, C., Buchin, S., Coulon, J. B., Hauwuy, A., & Dupont, D. (2001), Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk, Le Lait, 81(3), 401-414.
Caroli, A. M., Chessa, S., & Erhardt, G. J. (2009), Invited review: Milk protein polymorphisms in cattle: Effect on animal breeding and human nutrition, Journal of dairy science, 92(11), 5335-5352.
Chemidlin Prévost-Bouré N, Karimi B, Sadet-Bourgeteau S, Djemiel C, Brie M, Dumont J, Campedelli M, Nowak V, Guyot P, Letourneur C, Manneville V, Gillet F, Bouton Y., Microbial transfers from permanent grassland ecosystems to milk in dairy farms in the Comté cheese area, Sci Rep. 2021 Sep 13;11(1):18144. doi: 10.1038/s41598-021-97373-6. PMID: 34518581; PMCID: PMC8438085.
Claeys, W. L., Cardoen, S., Daube, G., De Block, J., Dewettinck, K., Dierick, K., … & Herman, L. (2013). Raw or heated cow milk consumption: Review of risks and benefits. Food control, 31(1), 251-262.
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022), Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods, 11(15), 2276. DOI: https://doi.org/10.3390/foods11152276.
CREA Alimenti e Nutrizione (2018), Linee Guida per una Sana Alimentazione Italiana – Revisione 2018 https://www.crea.gov.it/web/alimenti-e-nutrizione/-/linee-guida-per-una-sana-alimentazione-2018.
De Klerk, J. N., & Robinson, P. A. (2022), Drivers and hazards of consumption of unpasteurised bovine milk and milk products in high-income countries, PeerJ, 10, e13426.
Dehghan, M., Mente, A., Rangarajan, S., Sheridan, P., Mohan, V., Iqbal, R., Gupta, R., Lear, S., Wentzel-Viljoen, E., Avezum, A., et al. (2018) Association of Dairy Intake with Cardiovascular Disease and Mortality in 21 Countries from Five Continents (Pure): A Prospective Cohort Study, Lancet, 392, 2288–2297.
De La Torre-Santos, S., Royo, L. J., Martínez-Fernández, A., Chocarro, C., & Vicente, F. (2020), The Mode of Grass Supply to Dairy Cows Impacts on Fatty Acid and Antioxidant Profile of Milk, Foods, 9(9), 1256. DOI: https://doi.org/10.3390/foods9091256.
Demeulenaere, E., & Lagrola, M. (2021), Des indicateurs pour accompagner “les éleveurs de microbes”, Revue d’anthropologie des connaissances, 15, 3.
Denis, C., Desmasures, N., Lohéac, C., Guéguen, M., 2004, Etude du lien entre la nature de la flore prairiale et les caractéristiques des laits crus normands. Influence de cette diversité sur la qualité des produits laitiers, rapport d’étude, Adria Normandie.
Dubois-Brissonnet, F. Auvray, F., Cerf O., Delbès, C., Fravalo, P.et al.. Avis de l’Anses relatif aux modalités de maîtrise du risque lié à la présence de dangers microbiologiques dans les fromages et autres produits laitiers fabriqués à partir de lait cru, Saisine n° 2019-SA-0033, Anses. 2022, 126 p. anses-03889040.
EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA). (2010), Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol, EFSA Journal, 8(3), 1461.
EFSA Panel on Biological Hazards (BIOHAZ) (2015), Scientific Opinion on the public health risks related to the consumption of raw drinking milk, EFSA Journal 13 (1): https://doi.org/10.2903/j.efsa.2015.3940.
EFSA Panel on Biological Hazards (BIOHAZ) (2018), Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU, EFSA Journal. DOI: https://doi.org/10.2903/sp.efsa.2018.EN-1352.
EFSA Panel on Biological Hazards (2020), Pathogenicity assessment of Shiga toxin-producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC, EFSA Journal 18 (1): e05967. https://doi.org/10.2903/j.efsa.2020.5967.
EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control), (2024), The European Union One Health 2023 Zoonoses report, EFSA Journal, 22(12), e9106. DOI: https://doi.org/10.2903/j.efsa.2024.9106, 74-83.
Elgersma, A. (2015), Grazing increases the unsaturated fatty acid concentration of milk from grass-fed cows: A review of the contributing factors, challenges and future perspectives, Eur. J. Lipid Sci. Technol., 117, 1345–1369.
FAO (Food and Agricolture Organization of the United Nations), WHO (World Health Organization), Guidelines for the control of Shiga Toxin-Production E. Coli (STEC) in raw beef, fresh leafy vegetables, raw milk and raw milk cheeses, and sprouts, CODEX ALIMENTARIUS INTERNATIONAL FOOD STANDARDS – CXG 99-2023, Adopted in 2023. Revised in 2024.
Farrokh, C., Jordan, K., Auvray, F., Glass, K., Oppegaard, H., Raynaud, S., Thevenot, D., Condron, R., De Reu, K., Govaris, A., Heggum, K., Heyndrickx, M., Hummerjohann, J., Lindsay, D., Miszczycha, S., Moussiegt, S., Verstraete, K., Cerf, O., 2013, Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production, Int. J. Food Microbiol. 162, 190–212.
Feeney Emma L., Lamichhane Prabin, Sheehan Jeremiah J. (2021), The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective, International Journal of Dairy Technology. DOI: https://doi.org/10.1111/1471-0307.12755
Fraisse D., Carnat A., Viala D., Pradel P., Besle J.M., Coulon J.B., Felgines C., Lamaison J.L. (2007), Polyphenolic composition of a permanent pasture: variations related to the period of harvesting, J. Sci. Food Agric. 87, 2427-2435.
Frétin, Marie, Christophe Chassard, Céline Delbès, René Lavigne, Etienne Rifa, Sébastien Theil, Benoit Fernandez, Patrice Laforce et Cécile Callon. 2020, Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses, Food Control 115: 107282. https://doi.org/https://doi.org/10.1016/j.foodcont.2020.107282.
Givens D.I. (2022) Saturated fats, dairy foods and cardiovascular health: no longer a curious paradox? Nutr. Bull., 47 (4) (2022), pp. 407-422
Gómez-Cortés P., Juárez M., Angel de la Fuente M., Milk fat acids and potential health benefits: An update vision, Trends Food Sci. Technol. 2018;81:1–9. doi: 10.1016/j.tifs.2018.08.014
Guinee, T. P. (2004), Salting and the role of salt in cheese, International Journal of Dairy Technology, 57(2‐3), 99-109.
Hammer P, Bockelmann W, Hoffmann W, Fate of Listeria innocua during production and ripening of smeared hard cheese made from raw milk, J Dairy Sci. 2017 Oct;100(10):7846-7856. doi: 10.3168/jds.2017-12823. Epub 2017 Jul 26. PMID: 28755934.
Hauswirth CB, Scheeder MR, Beer JH., High omega-3 fatty acid content in alpine cheese: the basis for an alpine paradox, Circulation. 2004 Jan 6;109(1):103-7. doi: 10.1161/01.CIR.0000105989.74749.DD.
Hebeisen DF, Hoeflin F, Reusch HP, Junker E, Lauterburg BH, Increased concentrations of omega-3 fatty acids in milk and platelet rich plasma of grass-fed cows, Int J Vitam Nutr Res. 1993;63(3):229-33. PMID: 7905466.
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506–514. https://doi.org/10.1038/nrgastro.2014.66
IZSVe, Il contributo del microbiota naturale del latte alla sicurezza e all’igiene dei formaggi di malga a latte crudo (2019)
Jandal, J.M. (1996), Comparative aspects of goat and sheep milk, Small Ruminant Research, Volume 22, Issue 2, Pages 177-185. https://doi.org/10.1016/S0921-4488(96)00880-2.
Lad, S. S., Aparnathi, K. D., Mehta, B., & Velpula, S. (2017), Goat milk in human nutrition and health, a review Int. J. Curr. Microbiol. Appl. Sci, 6(6), 1781-92.
Laithier, C. (2011). Microflore du lait cru. Vers une meilleure connaissance des écosystèmes microbiens du lait et de leurs facteurs de variation. Cnaol.
Lortal, Sylvie, Giuseppe Licitra, and Florence Valence. 2014, Wooden tools: reservoirs of microbial biodiversity in traditional cheesemaking, In Cheese and Microbes, ed. Catherine W. Donnelly, 167–176. Herndon: American Society of Microbiology.
Loss, G., Apprich, S., Waser, M., Kneifel, W., Genuneit, J., Büchele, G., … & Gabriela Study Group. (2011). The protective effect of farm milk consumption on childhood asthma and atopy: the GABRIELA study. Journal of Allergy and Clinical Immunology, 128(4).
MacDonald et al. (2011) MacDonald LE, Brett J, Kelton D, Majowicz SE, Snedeker K, Sargeant JM, A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes, Journal of Food Protection 2011;74:1814–1832. doi: 10.4315/0362-028X.JFP-10-269.
Mallet, A. (2012). Diversité microbienne des laits crus: états des lieux, réservoirs et expression en transformation fromagère: exemple de Camembert de Normandie, thèse soutenue en 2012 sous la direction de Nathalie Desmasures, à l’universitè de Caen Basse-Normandie.
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B. & Hutkins, R. (2017), Health benefits of fermented foods: microbiota and beyond, Current opinion in biotechnology, 44, 94-102.
Martin, B. (2014), Alimentation des animaux et qualitè des produits laitiers, Inra de Clermont-Ferrand.
Martinez-Rios, V., & Dalgaard, P. (2018), Prevalence of Listeria monocytogenes in European cheeses: A systematic review and meta-analysis, Food Control, 84, 205-214.
Masyita A, Mustika Sari R, Dwi Astuti A, Yasir B, Rahma Rumata N, Emran TB, Nainu F, Simal-Gandara J, Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives, Food Chem X. 2022 Jan 19;13:100217. doi: 10.1016/j.fochx.2022.100217. PMID: 35498985; PMCID: PMC9039924.
McLauchlin J, Aird H, Elliott A, Forester E, Jørgensen F, Willis C, Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013-2019, Epidemiol Infect. 2020 May 14; 148:e135. doi: 10.1017/S0950268820001016. PMID: 32406346; PMCID: PMC7374804.
Millet, L., Saubusse, M., Didienne, R., Tessier, L., & Montel, M. C. (2006). Control of Listeria monocytogenes in raw-milk cheeses. International Journal of Food Microbiology, 108(1).
Miszczycha S, sous la direction de: Estelle Loukiadis (VetAgro-Sup, Laboratoire d’Ecologie Microbienne) et Cécile Laithier (Institut de l’Elevage), Bénéfices et risques pour la santé de la consommation de fromages. Intérêts de la biodiversité microbienne, Livre blanc 2025.
Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., et al. (2014), Traditional cheeses: Rich and diverse microbiota with associated benefits, International Journal of Food Microbiology, 177, 135–154.
Park Y., Conjugated linoleic acid (CLA): Good or bad trans fat?, J. Food Compos. Anal. 2009;22: S4–S12. doi: 10.1016/j.jfca.2008.12.002.
Pizzoferrato, L., Manzi, P., Marconi, S., Fedele, V., Claps, S., & Rubino, R. (2007), Degree of antioxidant protection: a parameter to trace the origin and quality of goat’s milk and cheese, Journal of Dairy Science, 90(10), 4569-4574.
Primavilla, S., Roila, R., Rocchegiani, E., Blasi, G., Petruzzelli, A., Gabucci, C., Ottaviani, D., Di Lullo, S., Branciari, R., Ranucci, D., & Valiani, A. (2023), Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020, Life, 13(12), 2324. DOI: https://doi.org/10.3390/life13122324
Rashtchi P, Bazmi A, Noshirvani N, Moosavy MH, Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time, Food Sci Nutr. 2021 Aug 7;9(10):5527-5535. doi: 10.1002/fsn3.2511. PMID: 34646522; PMCID: PMC8498079.
Revilla, I., Lobos Ortega, I. A., Vivar Quintana, A. M., González Martín, I., Hernández Hierro, J. M., & González Pérez, C. (2014), Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions.
Richez-Lerouge Véronique, La vache qui pleure! Retour au lait naturel, une question de santé, Nouveau Monde Edition (2016).
Riuzzi G, Davis H, Lanza I, Butler G, Contiero B, Gottardo F, Segato S., Multivariate modelling of milk fatty acid profile to discriminate the forages in dairy cows’ ration, Sci Rep. 2021 Dec 1;11(1):23201. doi: 10.1038/s41598-021-02600-9. PMID: 34853357; PMCID: PMC8636629.
Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2020), Composition, structure, and digestive dynamics of milk from different species, A review. Frontiers in Nutrition, 7, 577759.
Sakaridis I, Psomas E, Karatzia MA, Samouris G., Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk, Vet Sci. 2022 Oct 16;9(10):569. doi: 10.3390/vetsci9100569. PMID: 36288182; PMCID: PMC9609050.
Santiago-López, L. et al. (2018), Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption, Journal of Dairy Science, 101, 1–16.
Saulnier, M., Ferlay, A., Michel, V., Laurent, P., & Martin, B. (2007). Composition en acides gras des laits et des fromages de la zone Beaufort. 14° rencontres autour des recherches sur les ruminants, Institut de l’èlevage.
Sibra, C. (2014). Composés d’intérêt nutritionnel du lait et des fromages de terroir, RMT. “Filiéres valorisant leur terroir”.
Simopoulos, A. P. (2004), Omega-6/omega-3 essential fatty acid ratio and chronic diseases, Food reviews international, 20(1), 77-90.
Singh, R.K., Chang, HW., Yan, D. et al., Influence of diet on the gut microbiome and implications for human health, J Transl Med 15, 73 (2017). https://doi.org/10.1186/s12967-017-1175-y
Thorning, T. K., Bertram, H. C., Bonjour, J. P., De Groot, L., Dupont, D., Feeney, E., … & Givens, I. (2017), Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps, The American journal of clinical nutrition, 105(5), 1033-1045.
Ylilauri, M.P.T., Hantunen, S., Lonnroos, E. Salonen, J.T. Tuomainen, T.P. Virtanen J.K.
(2022), Associations of dairy, meat, and fish intakes with risk of incident dementia and with cognitive performance: the Kuopio Ischaemic Heart Disease Risk Factor Study, (KIHD) Eur. J. Nutr., 61 (5), pp. 2531-2542.
Waser, M., et al. “Inverse association of farm milk consumption with asthma and allergy in rural and suburban populations across Europe.” Clinical & Experimental Allergy 37.5 (2007).
Willis C., Mclauchlin J., Aird H., Jørgensen F., Lai S. SADLER-Reeves L. (2022), Assessment of the Microbiological Quality and Safety of Unpasteurized Milk Cheese for Sale in England between, Journal of Food Protection, Vol. 85, No. 2, 2022, Pages 278–286. DOI: https://doi.org/10.4315/JFP-21-247.
World Health Organization (2020), Healthy diet (2020), Available from: https://www.who.int/news-room/fact-sheets/detail/healthy-diet
Von Mutius, E., & Vercelli, D. (2010). Farm living: effects on childhood asthma and allergy. Nature Reviews Immunology, 10(12).
Vuitton, D. A., Divaret-Chauveau, A., Dalphin, M.-L., Laplante, J.-J., & Dalphin, J.-C. (2019), Protection against allergy by farm environment: What have we learnt from the PASTURE European Children Cohort?, Bulletin de l’Académie Nationale de Médecine, 203(7), 618–630.
Zhang, L., R;,Zhang, J., & Zhou, P. (2021), Heat-induced denaturation and bioactivity changes of whey proteins, International Dairy Hournal, 123, 105175.
Zhang, M., Dong, X., Huang, Z., Li, X., Zhao, Y., Wang, Y. & Giovannucci, E. L. (2023), Cheese consumption and multiple health outcomes: an umbrella review and updated meta-analysis of prospective studies, Advances in Nutrition.
Guida di buona prassi igienica per i caseifici di azienda agricola (2016)
Portali e altri materiali
Decalogo realizzato da Istituto Superiore di Sanità, dalla Società Italiana di Pediatria, dal Centro Nazionale di Prevenzione e Controllo delle Malattie, Società Italiana di Nefrologia Pediatrica.
Ruminantia, Il ruolo dello STEC (tossina Shiga di Escherichia coli) nella produzione lattiero-casearia: revisione della letteratura scientifica (2024)
Produzioni di formaggi a latte crudo: un approccio One Health (febbraio 2026)