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Beverages, Safety & Quality

Raw milk consumption continues to pose serious food safety risks

By John Lucey

Cheese Market News | April 2024

It’s very surprising to me that many states across the U.S. have, in recent years, passed legislation to allow for greater access and sales of raw fluid milk. Consumption of raw fluid milk is a food safety risk due to routine (unintended) contamination of milk with pathogens that are commonplace in the farm environment.

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Cheese, Cultured Products, Beverages, Dairy Ingredients, Dairy Processing

Expanding infrastructure for innovation at the CDR

By John Lucey

Cheese Market News | June 2022

In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.

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Beverages

What is milk?

By John Lucey

Cheese Market News | April 2022

We now have an emerging situation where startups are trying to manufacture cow’s milk, or, more accurately, make some components of milk, without the cow. There are several different technologies or possible approaches these startups are attempting to utilize.

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Beverages

The power of milk

By: John Lucey
Progressive Dairyman | March 2017

With nine essential nutrients and 1 gram of protein per ounce, milk provides outstanding nourishment with every sip. Perfected by nature over millennia, milk and its byproducts have long been studied by nutritionists and food scientists alike.

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