Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for ...

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for ...

Scientists already discovered that raw milk can harbor the infectious H5N1 bird flu virus, but now there’s a new study on its capabilities that has health officials concerned.

Raw cheese made with milk from dairy cattle infected with bird flu can harbor infectious virus for months and may be a risk to public health, according to a new study from researchers at Cornell ...

In February, 11 people were sickened after eating Raw Farm’s cheddar cheese, ... Raw milk is not the same as organic milk or milk that comes from grass-fed animals.

New research, funded by the U.S. Food and Drug Administration demonstrates that simply aging raw milk cheese may not inactivate the H5N1 bird flu virus.

We have just three trailblazing raw milk cheesemakers (all making hard cheeses) in New Zealand: Mount Eliza Cheese and Aroha Organic Goat Cheese in the Bay of Plenty and Cwmglyn Farmhouse Cheese ...

Troubleshooting high laboratory pasteurization counts in organic raw milk requires characterization of dominant thermoduric bacteria, which includes non-sporeformers as well as sporeformers. J Dairy ...

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for ...

The "tainted" Pepper Jack Raw Milk Cheese bears the Hilltop Meadow Farm label as well as the product descriptions "From A2/A2 Milk" and "Made from 100% Grassfed Cow's Milk." ...

Some cheese-making processes can involve higher temperatures and pressures, which could inactivate the virus in raw milk, Dr. Davis said. Other steps, such as aging, could also affect virus survival.

From farmer to artisan cheese maker: ‘Raw milk was an object of fear. But to me it’s the flavour of the land’ Taking on industry giants and using raw milk in the 1980s proved to be two big ...