In Consumption and Contamination of Dairy Products, the authors first describe the microbiological, physicochemical and sensory properties of a traditional Michouna cheese produced from goat and cowsa milk in East of Algeria. A description of the microbiological analyses of 128 samples of different dairy products produced by an establishment located in the Marche region, Central Italy, is provided. The results demonstrate good manufacturing conditions. One of the main fermented milk drinks consumed in Algeria, lben, is characterized, recording the absence of all pathogenic micro-organisms and...