Abstract
Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components.
Workers are exposed to wet work, milk, rennets, bacteria, antimicrobial agents, antioxidants, and concentrated sodium chloride solution.
The prevalence of hand dermatitis in cheese makers is high, mostly of the irritant type.
Besides allergic contact dermatitis, protein contact dermatitis and contact urticaria have to be considered.
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Elsner, P., Nestle, F.O. (2012). Cheese Makers. In: Rustemeyer, T., Elsner, P., John, SM., Maibach, H.I. (eds) Kanerva's Occupational Dermatology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-02035-3_137
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DOI: https://doi.org/10.1007/978-3-642-02035-3_137
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-02034-6
Online ISBN: 978-3-642-02035-3
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