MADISON, Wis. -- The hottest regulatory issues facing America's specialty cheesemakers could be boiled down to a simple phrase: the raw vs. the cooked. At the American Cheese Society's national meeting here recently, mandatory pasteurization -- heat treatment of raw milk to eliminate pathogens -- dominated the discussion of a panel on regulatory and environmental issues facing cheesemakers. Current proposals before the Codex Alimentarius Commission (an international body formed by the ...
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