Raw Milk in Saegertown, Pennsylvania
2 raw milk sources found in Saegertown, Pennsylvania, the United States
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Raw Milk Sources in Saegertown
Each listing below shows a raw milk source in Saegertown. Click any listing to view products, pickup methods, and contact information.
Showing 2 sources
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86 Acres
19758 Highway 86
Saegertown, PA
USWe sell fresh 100% grass-fed raw milk at the farm year-round during our milkhouse hours; bring your own container. 100% grass-fed beef is available by the piece or by the cow.View 86 Acres's location, social media, contact info, and all other info added to the map in Saegertown, PA.
86 Acres -
Zook Farm Market
21461 South Mosiertown Road
Saegertown, PA
USRaw A2/A2 milk from pastured Jersey cows, fresh produce in season, local eggs, maple syrup, honey, hydroponic lettuce, baked goods, and more. Open daily from 6am to 8pm. Closed Sundays.View Zook Farm Market's location, social media, contact info, and all other info added to the map in Saegertown, PA.
Zook Farm Market
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Latest Blog Posts
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Water Activity in Cheese: How Salt Controls the Microbial Environment
Not all water in cheese is available to bacteria. Water activity rather than moisture content determines which pathogens can grow and how different cheese styles compare.
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What Salmonella Outbreaks in Raw Milk Cheese Reveal About Initial Bacterial Load
The same 60-day aging period that renders one batch of raw milk cheese safe can leave another infectious. For Salmonella, initial bacterial load is the variable that determines the outcome.
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Why Listeria Monocytogenes Is Uniquely Difficult to Control in Aged Cheese
Unlike most dairy pathogens, Listeria monocytogenes thrives in the conditions that define aged cheese production. Cold tolerance, salt resistance, and biofilm formation explain why.
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How E. coli O157:H7 Resists Acid During Cheese Aging and Why It Survives Past 60 Days
The lactic acid fermentation that eliminates most dairy pathogens triggers an adaptive response in E. coli O157:H7 that allows it to survive past 270 days in aged cheese.
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Why Campylobacter Rarely Survives the Cheesemaking Process
Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.
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Where the 60-Day Raw Cheese Aging Rule Came From and What It Was Designed For
Raw milk cheese sold across state lines in the U.S. must be aged 60 days by federal law. Here is where that requirement came from and what it was designed to prevent.