FDA May Change Regulations of Raw Milk Cheese



With the FDA’s recently increased inspections on raw milk cheese, the debate has picked up new steam and some believe it is the agency’s first step toward changing current regulations or even banning raw milk cheese altogether, according to seriouseats.com.

“By 1900, it was estimated that as many as 10% of all tuberculosis cases in humans were caused by infection via milk consumption,” wrote University of Wisconsin food science professor John Lucey, according to gizmodo.com.

Some people believe that raw milk cures allergies and is a host of other ailments, while others think raw milk in any form is incredibly dangerous, stated seriouseats.com.

The dangers associated with unpasteurized milk, such as salmonella, E. coli, and Listeria, aren’t what they used to be, if the milk is handled correctly, according to seriouseats.com.

Cheese made from raw milk is aged a minimum of 60 days by current law, and that makes a big difference. Raw milk cheese is more stable than fluid raw milk because of fermentation. It goes through a natural pasteurization process. Natural bacteria can’t survive over time, reported mnn.com.

Many argue that raw milk cheeses are more delicious than pasteurized cheeses. Pasteurization kills not only potentially harmful bacteria, but also other bacteria that are responsible for infusing cheese with “natural, exciting flavors that can’t be simply replicated,” according to seriouseats.com.