FDA sees danger in cheese made with raw milk

According to a new report from the Food and Drug Administration, soft-ripened cheese made with raw milk is 50 to 160 times more likely to cause illness or death than cheese made with pasteurized milk. The agency is accepting public comments as it considers whether a 60-day aging process is sufficient to protect public health.

View Full Article in:

Milwaukee Journal Sentinel (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY