A three-year project designed to test the safety of producing cheese from unpasteurized milk has been announced by the Campden Chorleywood Food Research Association (CCFRA).
The study, funded by the UK Food Standards Agency (FSA), will focus on the effects of strains of Mycobacterium bovis and E. coli pathogens in unpasteurized milk when used to make cheeses.
The findings from the project, which kicked off in September, could have major implications for cheese processing, CCFRA scientist Phil Voysey told DairyReporter.com.
"It is currently unknown how E. coli in cattle is affected when passed into milk," he said. "The study will provide more information to the FSA and the dairy industry on possible dangers."
According to the CCFRA, the Mycobacterium bovis pathogen has been known to survive in cheeses made from unpasteurised milk, though there is as yet no research into the risk this can pose.
Read the full FoodProductionDaily.com story here.
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