TORONTO: Education the answer to raw-milk cheese flap - (The Toronto Star)
April 30, 2008 – 11:00 pmhttp://www.thestar.com/living/article/419620
Are raw-milk cheeses poison or gustatory pleasure? The debate resurfaced Monday at the Ontario Cheese Society’s annual meeting when U.S. microbiologist and raw-milk advocate Catherine Donnelly said pasteurized milk does not necessarily make safe cheese.
Donnelly, co-director of the Vermont Institute for Artisan Cheese at the University of Vermont, was cited as saying Health Canada’s cheese regulations need to be updated, adding, “You have to look at the whole process and does or does it not make a microbiologically safe product?”
Testing the milk for listeria, e. coli, salmonella and other potentially deadly pathogens before it even goes to the cheesemaker is the first step. Depending on the cheese, it can be a high-risk variety such as raw-milk brie or a low-risk one, such as Parmesan.
Donnelly was quoted as saying, “Parmigiano-regiano does not support the growth of pathogens. Low moisture, a low pH level, a high salt concentration they […]
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