Cheese Makers

  • F. O. Nestle
  • P. Elsner


Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components . Casein participates in both lactic and rennet coagulation. Soft cheeses are produced by souring with lactic acid; hard cheeses by coagulating of the protein with rennet, cooking and pressing the curd and ripening with mould or bacteria over a period of months or years. Semi-hard cheeses are produced by a combination of these processes [2]. Depending on the milk used, the ripening, cooking and curing, different consistencies and flavours of cheeses will result.


Contact Dermatitis Sodium Chloride Solution Propyl Gallate Irritant Contact Dermatitis Soft Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. 1.
    Hill AR (1995) Chemical species in cheese and their origin in milk components. Adv Exp Med Biol 367:43–58PubMedCrossRefGoogle Scholar
  2. 2.
    Orsted-Muller AS (1983) Dairy products industry. In: Parmeggiani L (eds) Encyclopedia of occupational health and safety. International Labour Organisation, Geneva, pp 581–582Google Scholar
  3. 3.
    Borelli S (1988) Dermatologischer Noxenkatalog. Springer, Berlin Heidelberg New YorkGoogle Scholar
  4. 4.
    Wüthrich B (1976) Zum Allergenkatalog beruflicher Inhalationsallergien. Asthma bronchiale auf ein synthetisches Labferment, Rhinitis allergica auf Protease und Rhinokonjunktivitis allergica auf Puppe des Falters Galleria mellonella. Berufsdermatosen 24:123–131Google Scholar
  5. 5.
    De-Weck AL, Gutersohn J, Bütikofer E (1969) La maladie des laveurs de fromage (“Käsewäscherkrankheit”). Une forme particuliere du syndrome du poumon du fermier. Schweiz Med Wochenschr 99:872–876PubMedGoogle Scholar
  6. 6.
    Laubstein H, Mönnich HT (1980) On the epidemiology of occupational dermatoses. Derm Monatsschrift 166:369–381Google Scholar
  7. 7.
    Nestle FO, Elsner P (1997) Occupational dermatoses in cheesemakers: frequent association of irritant, allergic and protein contact dermatitis. Dermatology 194:243–247.PubMedCrossRefGoogle Scholar
  8. 8.
    Stöger P, Wüthrich B (1993) Type I allergies to cow milk proteins in adults. A retrospective study of 34 adult milk- and cheese allergic patients. Int Arch Allergy Immunol 102: 399–407PubMedCrossRefGoogle Scholar
  9. 9.
    Kadlec K, Hanslian L (1970) Berufsurtikaria. Cesk Dermatol 45:263–268PubMedGoogle Scholar
  10. 10.
    Raccagni AA, Frattagli M, Baldari U, Righini MG (1997) Lauryl gallate hand dermatitis in cha cheese counter assistant. Contact Dermatitis 37:182PubMedCrossRefGoogle Scholar
  11. 11.
    Pigatto PD, Bigardi A, Riboldi A, Legori A, Altomare GF, et al. (1991) Occupational atopic contact dermatitis from Rhitoglyphus. Contact Dermatitis 25:193–194PubMedCrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • F. O. Nestle
  • P. Elsner

There are no affiliations available

Personalised recommendations