With normal pasteurized cheese manufacturing, unpasteurized RMC must apply pasteurized equivalents through the following processes: 1). The curd must be cooked to at least 48 ○C; 2). A minimum storage life of 6 months should be achieved at a storage temperature of 10 ○C or higher; 3). A maximum moisture content of less than 36%, which is defined as a “very hard” cheese (FSANZ, 2009a). The above processes are considered equivalents of pasteurization since some of the pathogens, such as Campylobactyer spp., E. coli, Salmonella spp., particularly Listeria monocytogens, would be killed by the heat treatments of the curd and the low pH of the curd. long maturation time and low water activity. the environment does not support bacterial growth (FSANZ, 2009b). Compared to critical control points for pasteurized cheese, multiple outcomes must be measured for raw milk cheese. For example, pH during the acidification process, salt concentration and moisture content, temperatures and maturation time must be monitored and recorded during production (FSANZ, 2013). However, methods for testing raw milk are complicated and time-consuming, so testing raw milk is not an option for monitoring the safety of RMCs. This is why most countries completely ban the sale of raw milk, as well as raw milk.

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