Condizioni di lavorazione del formaggio caciotta

In two dairies in the Campania region (Italy), the production lines of fresh cheese defined caciotta, have been observed by: a) visual checks of premises, tools, machines, personal behaviour and clothing, and processing techniques; and by b) bacteriological tests of milk to be processed and of finished products. The results show that the hygienic and microbiological standards generally do no comply with what is prescribed by the D.P.R. 14/01/1997, n. 54.