Faire place nette pour la transformation fromagère
Studies of raw milk processing have reported the diversity of knowledge and practices used by cheesemakers to maintain a microbial environment in the places and items where milk is processed. This article focuses on “hygiene” practices in farmhouse cheese production in Auvergne and Ariège (France)....
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| Format: | Article |
| Language: | fra |
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Société d'Anthropologie des Connaissances
2024-06-01
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| Series: | Revue d'anthropologie des connaissances |
| Subjects: | |
| Online Access: | https://journals.openedition.org/rac/33505 |
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| Summary: | Studies of raw milk processing have reported the diversity of knowledge and practices used by cheesemakers to maintain a microbial environment in the places and items where milk is processed. This article focuses on “hygiene” practices in farmhouse cheese production in Auvergne and Ariège (France). It describes the temporal sequence between these actions and those of manipulating the matter, and how these routines aim to avoid contamination by unwanted microorganisms through an awareness of movement. The article shows how these preparations are part of a continuum with manufacturing actions, but require the incorporation of specific knowledge. Finally, it highlights how, by preparing a space based on a distinction between “clean” and “dirty” spaces and objects, cleaning and tidying activities help to guide microorganisms’ work. |
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| ISSN: | 1760-5393 |