Combining microbiological and technological indicators into a qualitative score for optimizing raw milk refrigeration in cheesemaking

Milk storage plays a crucial role in preserving microbiological and technological qualities required for cheesemaking. This study evaluated the impact of storing raw milk at 4, 6, 8, and 10 °C for 48 h on microbial safety, spoilage dynamics, and cheesemaking suitability. Microbial stability was maintained at ≤8 °C, whereas storage at 10 °C led to significant spoilage development and pathogen proliferation, compromising milk safety. Across all conditions, slower acidification was observed, which may be associated with interactions between starter cultures and the native microflora. Moreover, milk stored at 10 °C showed increased proteolysis and volatile production, due to high levels of presumptive Pseudomonas spp. Lower temperatures effectively controlled safety hazards and minimized spoilage but induced increased pH, calcium migration, and casein solubilization, which negatively affect milk cheesemaking properties. By integrating pathogen behavior, psychrotrophic proliferation, and process-relevant indicators, a qualitative decision-support score was developed to guide safe and optimal refrigeration practices. The proposed scoring tool provides an operational framework for risk mitigation and process control in dairy chains, identifying 6 °C/24 h as the safest and most effective compromises, limiting pathogen proliferation while preserving cheesemaking potential. These findings provide evidence-based guidance for dairy chain management, supporting both product safety and cheese quality. • Storage temperature is crucial for milk safety and cheesemaking suitability. • Raw milk at 4 °C limit undesired microbes, impairing casein micelle stability. • Storage at 10 °C preserves micelles integrity but permits spoilage and pathogens. • Optimal compromise: 6 °C for 24 h yields highest computed qualitative score. • Extended storage reduces milk's technological performance.