Search for: "Steele v. Werner"
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19 Jul 2022, 6:14 am
Colo. 2011). [4] Rost v. [read post]
12 Dec 2010, 5:42 pm
According to D’Amico (2008a), there are over 30 natural cheeses that can be made legally from raw milk in the US under this rule. 1960’s: Additional challenge studies show survival of pathogens including Salmonella enterica subtype Typhimurium beyond the 60 day curing period; Salmonella typhi is found to survive in stirred curd granular cheddar cheese for 150-180 days when held at refrigeration temperatures (D’Amico 2008a). 1987: Numerous foodborne illnesses are linked to… [read post]
13 Dec 2010, 6:30 am
Steele (eds), Ch. 11, p.345-384. 30. [read post]
28 Jun 2008, 11:06 pm
Werner. [read post]
14 Dec 2010, 11:33 am
Producing Cheese Safely Unlike fluid raw milk producers who have been the subject of intense conflict with regulators for many years, artisanal and specialty cheesemakers that use raw milk have maintained a relatively good relationship with state and FDA regulators in the US. [read post]
13 Dec 2010, 7:34 pm
Regulation of Raw Milk Cheeses in Other Countries Canada regulates cheeses made from raw milk similar to the US, except for Quebec where raw milk cheeses can be manufactured without 60-day aging if strict rules for milk quality and veterinary inspections of cattle herds are followed. [read post]
14 Dec 2010, 6:22 am
Godard, V. [read post]
28 Nov 2011, 1:59 am
Whether urban legends, deceptive marketing, or beliefs held by raw milk proponents under a siege mentality, there are more microbiological and nutritional myths about raw milk than nearly any other food.After reviewing the myths, I looked for information from scientists and consumer advocates and busted the Top Ten 21st Century Raw Milk Myths. [read post]
6 Feb 2011, 1:59 am
According to D'Amico (2008a), there are over 30 natural cheeses that can be made legally from raw milk in the US under this rule.1960s: Additional challenge studies show survival of pathogens including Salmonella enterica subtype Typhimurium beyond the 60 day curing period; Salmonella typhi is found to survive in stirred curd granular cheddar cheese for 150-180 days when held at refrigeration temperatures (D'Amico 2008a).1987: Numerous foodborne illnesses are linked to commercial fluid raw… [read post]
29 Jul 2016, 8:06 am
According to D’Amico (2008a), there are over 30 natural cheeses that can be made legally from raw milk in the US under this rule. 1960s: Additional challenge studies show survival of pathogens including Salmonella enterica subtype Typhimurium beyond the 60 day curing period; Salmonella typhi is found to survive in stirred curd granular cheddar cheese for 150-180 days when held at refrigeration temperatures (D’Amico 2008a). 1987: Numerous foodborne illnesses are linked to… [read post]
14 Mar 2017, 6:01 pm
According to D’Amico (2008a), there are over 30 natural cheeses that can be made legally from raw milk in the US under this rule. 1960s: Additional challenge studies show survival of pathogens including Salmonella enterica subtype Typhimurium beyond the 60 day curing period; Salmonella typhi is found to survive in stirred curd granular cheddar cheese for 150-180 days when held at refrigeration temperatures (D’Amico 2008a). 1987: Numerous foodborne illnesses are linked to… [read post]
19 Sep 2013, 8:34 pm
According to D’Amico (2008a), there are over 30 natural cheeses that can be made legally from raw milk in the US under this rule. 1960s: Additional challenge studies show survival of pathogens including Salmonella enterica subtype Typhimurium beyond the 60 day curing period; Salmonella typhi is found to survive in stirred curd granular cheddar cheese for 150-180 days when held at refrigeration temperatures (D’Amico 2008a). 1987: Numerous foodborne illnesses are linked to commercial fluid… [read post]
