The U.S., Canadian and European regulatory systems, as well as many other governments around the world have relied on "60-day" aging as a measure to achieve an acceptable level of safety for cheese made from unpasteurized milk.  This measure is based on scientific studies completed decades ago using now outdated and much less sensitive pathogen detection techniques.  This "safe harbor benchmark" needs to be revisited in light of more recent scientific studies, pathogenic detection technology and a better understanding of the chemical dynamics of cheese aging.  This symposium brings together experts in the areas of cheese & dairy chemistry, cheese processing, cheese aging, and federal dairy safety regulations to provide the most current understanding and science in an attempt to evaluate if "60-day" aging really delivers an acceptable level of safety and if it does not, what are some new "safe harbor benchmarks" that could be used.

With a large percentage of the North & South American as well as European population consuming large amounts of cheese, this symposium is a must attend for anyone involved in the cheese processing industry or regulating this industry, particularly for those having to deal with raw or heat-treated milk as their main ingredient.

Presentations