Improved safety standards plus easy and cost-effective up-take are the benefits claimed for the new “finger printing” software that allows MilkoScan analysers to detect the presence of contaminants in raw milk.
As dairy farmers around the globe continue to raise concerns over the declining value of their products, unpasteurised milk is being touted as one solution to generate added value and profitability, albeit amongst staunch opposition from some manufacturers.
Amidst debate over allowing the sale of raw milk in a growing number of US states, some processors remain unconvinced that there are any potential benefits for either consumers or manufacturers in turning away from pasteurised dairy.
While pushing to meet growing potential interest in North America for unpasteurised cheeses, producers from Quebec are increasingly questioning using raw milk in their goods amidst wider safety fears, says one industry expert.
France–based Lactalis is shutting down production at one of its sites amidst an ongoing battle of wills in the country over the ‘traditional’ manufacture of camembert cheese.
A leading France-based cheese manufacturer claims that authorities responsible for protecting traditional manufacturing techniques of camembert will eventually be forced to stop using raw milk in the product because of potential health concerns.
The UK's Food Standards Agency (FSA)
has issued proposals to adopt EU-wide
measures designed to prevent antibiotic residues entering the
food chain via raw milk and other dairy products.
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...