摘要：Bacterial contamination of milk and a semi-hard cheese was tested. The experiments were carried out during all seasons of one year. The bacterial analyses were performed on: raw milk, pasteurized milk, cheese milk, crud, whey, cheese after moulding, brine and cheese during the ripening. All samples of milk and cheese were contaminated with bacteria. The plate counts of bacteria in raw milk was very often higher than the count permitted by legislation. By using pasteurization the plate counts of bacteria in milk was not reduced to the level required by high hygienic standards. The bacterial counts in cheese during the ripening were not considerably reduced.
