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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.

Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.

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.

Cheesemaking eliminates some pathogens reliably and leaves others largely intact. A science-based look at salt, water activity, lactic acid, and the 60-day aging rule.

One confirmed raw milk death in 15 years of federal surveillance. Cattle kill 22 Americans per year. Two numbers that are rarely considered together.

A 1946 map labeled Australia’s outback useless. Today it holds over a million feral camels and a growing camel milk dairy industry.