The FDA is considering tougher rules for production of raw-milk cheese,
and the industry is anxiously awaiting results of the agency's review of
a rule that cheese made with unpasteurized milk be aged for 60 days.
"We're afraid that we're going to lose the opportunity to produce some
of the products that we make even though we're doing it in the most
responsible possible way," said Mateo Kehler, a co-owner of Jasper
Hill Farm in Greensboro, Vt.
Researchers at Ohio State University are conducting a study to determine why some people prefer raw milk and others do not. "We truly do not know very much about how people make the choice to drink raw or pasteurized milk," said Lydia Medeiros, a professor who said she wants to find out why interest in raw milk is increasing. "There's just nothing in the literature."
Fans of raw milk say it tastes better than pasteurized milk, is more nutritious, and is closer to what nature intended. But food safety advocates say it can contain bacteria that lead to serious illness.
The California Assembly has unanimously OK'd changes to raw-milk regulations. Senate Bill 201 would remove a requirement that raw milk has to be held to the same bacteria standards as pasteurized milk.