Texas farmers tout new raw milk rules as a major victory
The state now allows delivery of raw milk directly to consumers.
Read Article →On-farm and delivery legal
Latest developments and news related to raw milk in Texas
The state now allows delivery of raw milk directly to consumers.
Read Article →Official government documents and legal resources for Texas
Grade A raw milk and Grade A raw milk products may be delivered by the permitted processor, or the permitted processor's employee, to a location determined by the processor and customer.
View Official Resource →Subchapter B: Grade A Raw Milk and raw milk products.
View Official Resource →Search raw milk sources in Texas
Free, no paywalls, no private equity.
Keep this project going and growing.
Connect people with raw milk sources.
Every tip keeps real food accessible.
Please enter a valid email address to generate a secure payment form.
✓ You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Trusted by farms, local businesses, and startups nationwide.
One Supreme Court ruling now shields every federally registered pesticide maker from state-court cancer lawsuits. Glyphosate was just the beginning.
Not all cheese styles present the same microbial environment. Moisture content determines water activity, and water activity determines which organisms can be present and active.
Lactic acid bacteria acidify milk, suppress competing organisms, and build the flavor of aged cheese. Here is how all three mechanisms work and where each has limits.
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.
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.
Unlike most dairy pathogens, Listeria monocytogenes thrives in the conditions that define aged cheese production. Cold tolerance, salt resistance, and biofilm formation explain why.