The DOI matches its Crossref record; 319 of the 323 references it cites were found in a registry or an index.
The complex microbiota of raw milk
Open accessAbstract
Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.
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“Environmental factors are crucial in shaping the composition of milk microbiota [38,55,60,61,62,63].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [60]
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“The indigenous microbiota of raw milk is usually quite diverse and heterogeneous and has a significant impact on the overall microbiota of cheese [24].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [24]
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“Phages targeting key starter or adjunct cultures have been associated with changes in fermentation resulting in slow acidification and undesirable organoleptic characteristics of the cheese [24].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [24]
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Metadata
- Authors
- Quigley, L., O'Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Corresponding author
- Cotter, Paul D.
- Venue
- FEMS Microbiology Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2013-09
- Volume
- 37
- Issue
- 5
- Pages
- 664-698
- ISSN
- 0168-6445 (ISSN-L)
- 1574-6976
- OpenAlex
- W2104638531
- Cited by
- 919
- References
- 323
- Citations by year
- 2026: 58 · 2025: 95 · 2024: 115 · 2023: 88 · 2022: 100 · 2021: 100 · 2020: 82 · 2019: 62 · 2018: 65 · 2017: 57 · 2016: 48 · 2015: 25 · 2014: 22 · 2013: 1
- FWCI
- 5.57
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- FEMS Microbiology Reviews (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Teagasc
- FP7 Food, Agriculture and Fisheries, Biotechnology
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Keywords
- raw milk microbiota, milk spoilage, dairy fermentation, Lactococcus, Lactobacillus, Bifidobacterium, Listeria, Salmonella, antibiotic resistance, antibiotic residues, mycotoxigenic fungi, Pseudomonas, Clostridium, thermoduric bacteria, cow's milk, sheep milk, goat milk, breast milk
- MeSH terms
- Animals, Humans, Milk, Milk, Human, Food Safety, Food Storage, Microbiota
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