Industry Articles

A Checklist for Starting a Cheese Factory

 

By The Center for Dairy Innovation

 

A good overview checklist for anyone planning to open or expand their current operations.  Read the Article

Raw milk cheese in the United States.  A proposal to limit pathogen contamination

 

By The Center for Dairy Innovation

 

The raw milk cheese production and consumption is still small in the US. The reason for concern is that sometimes the microflaura that develops is not the one expected. It could be dangerous for human consumption. Worldwide, raw milk cheese has been associated to food borne diseases. This concern is especially strong in the US. The Food and Drug Administration, that oversee US food safety regulation, emphasizes the risk of consuming raw milk cheese. Thus, current food safety regulation does not permit sale and production of raw milk cheese unless if it has been aged for at least 60 days. However, more and more raw milk cheeses are being marketed in the US. Read the Article

Professional Associations & Education

 

The Center for Dairy Research/Pipeline

 

​Center for Food Safety and Regulatory Solutions (CFSRS)

 

Sterling College Artisan Cheese Program

 

Cal Poly Cheese Program

 

American Cheese Society

 

ACS Cheese Aging (Affinage)

Center for Dairy Research/University of Wisconsin

 

American Society for Microbiology

 

University of Guelph Food Science Program

Cornell University Dairy Extension

Dairy Practices Council

Washington State University

Oregon State University

Small Dairy Info

Watson Dairy Consulting UK

 

 

Follow Us

Contact

Us

PO Box 190511

St Louis, MO 63119

Phone: 314-647-5361

Join our Mailing List

Sanitary Design Industries © 2017

 

Industry Resources

Industry Articles

A Checklist for Starting a Cheese Factory

 

  Read the Article

Raw milk cheese in the United States.  A proposal to limit pathogen contamination

 

Read the Article