'The detection of avian flu virus fragments in milk is a new challenge for the dairy industry.'
about whether the U.S. milk supply is safe to drink. According to the federal Food and Drug Administration, the answer is yes,, I provide technical support to help processors produce high-quality, safe dairy foods. I also like to help people understand the confusing world of pasteurization methods on their milk labels, and why experts strongly discourage consuming raw milk and products made from it.
This heating process, which became known as pasteurization, was adopted in the U.S. prior to World War II, at a time when milk was responsible for. In 1973, the federal government required that all milk sold across state lines in the U.S. had to be pasteurized, and in 1987, it Pasteurization heats every particle of a food to a specific temperature for a continuous length of time in order to kill the most heat-resistant pathogen associated with that product. Different organisms have different responses to heat, so controlled scientific studies are required to determine what length of time at a given temperature will kill a specific organism.A farmer unloads milk cans for processing at a cooperative creamery in East Berkshire, Vt., on Jan. 1, 1941.
Ultra-high-temperature products are processed in a sterile environment and packaged in sterile packaging, such as lined cartons and pouches. They can be shelf-stable for up to a year before they are opened. Ultra-high-temperature packaging makes taking milk to school for lunch safe for kids every day.is a new challenge for the dairy industry. Scientists do not have a full picture of the risks to humans but are learning.
The agency also is urging producers not to manufacture or sell raw milk or raw milk products, including cheese, made with milk from cows showing symptoms of illness.. At a time when avian flu is showing up in new species and scientists are still learning about how it is transmitted, I agree with the FDA that raw milk poses risks not worth taking.
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