Newspaper Article

The next best thing

Mullins, Matt

2011

Overview

Pasteurizing milk by holding it at a high temperature kills harmful pathogens such as R coti 157, !isteria and salmonella. Milk is pasteurized by piping the raw fluid through Unes that hold it at 161 degrees Fahrenheit for up to 20 seconds. An alternative to this high-temperature/short-time method is uttra-high4anperature pasteurization, which holds mflk at 275 degrees Fahrenheit for one second. Such pasteurization suits large dairy producers well by eliminating pathogens from a process that, on a large scale, is otherwise difficult to keep sanitary. The Kostkas andDeRosiers meet a market need that is unlikely to change even as the future of raw milk in Wisconsin may shin. Gov. Jim Doyle vetoed legislation that would have legalized raw milk sales in May 2010. The new Senate Bill 108 would allow certified, small-scale dairies to sell raw milk directly to consumers who provide their own containers. But public relations setbacks may have undermined the bill, sent to committee in May A June bacterial outbreak sickened 16 people who drank raw milk at an elementary school pouuck in Raymond, WlS In September, a Dane County judge ruled against a Calumet County dairy that was providing raw milk to customers who had ownership shares in the dairy's herd, a popular work-around by raw milk providers in a number of states that prohibit raw milk sales.

• Publisher: Isthmus Community Media, Inc
• Subject: Cheese / DeRosier, Troy / Milk / Pasteurization / Product quality / Product safety / Public health