I foraggi conservati e la qualità microbiologica del latte

The microbiological quality of conserved forages, and of silages in particular, is a key factor for the safety and quality of the whole chain of milk destined for cheese making. Some microorganisms, such as anaerobic spore-formers, can multiply in silage, and at certain levels of contamination, their control becomes very difficult, especially in the process of making hard cheeses, such as Grana Padano PDO. The work highlights the critical issues of conservation by ensiling and the actions to reduce the risk of contamination of the milk at the farm level.