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Kanerva’s Occupational Dermatology pp 1–4Cite as

Cheese Makers

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Abstract

Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components.

Workers are exposed to wet work, milk, rennets, bacteria, antimicrobial agents, antioxidants, and concentrated sodium chloride solution.

The prevalence of hand dermatitis in cheese makers is high, mostly of the irritant type.

Besides allergic contact dermatitis, protein contact dermatitis and contact urticaria have to be considered.

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Author information

Authors and Affiliations

  1. Department of Dermatology, University Hospital Jena, Jena, Germany

    Peter Elsner

  2. St. John’s Institute of Dermatology, King’s College London and NIHR Biomedical Research Centre, Guy’s and St. Thomas’ Hospitals, London, UK

    Frank O. Nestle

Authors
  1. Peter Elsner
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  2. Frank O. Nestle
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Corresponding author

Correspondence to Peter Elsner .

Editor information

Editors and Affiliations

  1. Department of Dermatology, University of Osnabrück, Osnabrück, Niedersachsen, Germany

    Swen Malte John

  2. Department of Dermato-allergology, Gentofte Hospital, Hellerup, Denmark

    Jeanne Duus Johansen

  3. Dept. of Dermatology and Allergology, VU University Medical Centre, Amsterdam, The Netherlands

    Thomas Rustemeyer

  4. Dept. of Dermatology and Allergology, Friedrich Schiller University, Jena, Thüringen, Germany

    Peter Elsner

  5. Department of Dermatology, University of California San Francisco, San Francisco, California, USA

    Howard I. Maibach

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Elsner, P., Nestle, F.O. (2018). Cheese Makers. In: John, S., Johansen, J., Rustemeyer, T., Elsner, P., Maibach, H. (eds) Kanerva’s Occupational Dermatology. Springer, Cham. https://doi.org/10.1007/978-3-319-40221-5_137-2

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  • DOI: https://doi.org/10.1007/978-3-319-40221-5_137-2

  • Received:

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-40221-5

  • Online ISBN: 978-3-319-40221-5

  • eBook Packages: Springer Reference MedicineReference Module Medicine

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