Cheese: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Technology: The application of knowledge to the food industry.Milk: The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.Lactococcus lactis: A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.Propionibacterium: A genus of gram-positive, rod-shaped bacteria whose cells occur singly, in pairs or short chains, in V or Y configurations, or in clumps resembling letters of the Chinese alphabet. Its organisms are found in cheese and dairy products as well as on human skin and can occasionally cause soft tissue infections.Lactococcus: A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus STREPTOCOCCUS (group N), it is now recognized as a separate genus.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.