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.
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.
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...