date:May 29, 2012
ions state that raw milk cheeses may be manufactured and sold in the US providing the cheese is aged for at least 60 days at temperatures not less than 35˚F (1.7˚C).
However, there have been concerns among regulators due to the potential ability of foodborne pathogens to survive the manufacturing and aging process.
Appear adequate
To assess the microbiological safety of raw milk cheeses, we examined 41 different cheeses from sources around the US, said the report.
Importantly, all of the