While natural bacteria are key to making your camembert delicious, some of them are unwanted in food, even cheese. Harmful microbes found in cheese can lead to foodborne illnesses or food spoilage. This is where microbial control technologies come in.

Microbial control is used in cheese-making to prevent such harm. For instance, it is used to eliminate harmful organisms from the water used during production, and to disinfect production facilities. Clean equipment and air filtration can make a huge difference for a produce and guarantee the highest quality of products in a competitive market.
For more information on the technologies used in cheese production, have a read here: http://www.watertechonline.com/microbial-control-in-cheesemaking/?platform=hootsuite