Category: Agriculture

There are a handful of variables and factors that shape the financial losses of a dairy hit with an outbreak. Luckily, agriculture economist Charles Nicholson at the University of Wisconsin-Madison and some colleagues created a calculator to estimate this financial impact of a bird flu outbreak. Based on Nicholson’s estimates for California, a typical farm of 1500 cattle will lose $120,000 annually. For context, this is about $10,000 more than the median household income of a dairy farmer.

What these idealists forget is that while people used to live on more natural products, they were also pretty unhealthy. According to John A. Lucey, PhD, a professor of food science at the University of Wisconsin–Madison and director of the Wisconsin Center for Dairy Research, it’s estimated that in 1938, pre-pasteurisation, milk-borne outbreaks constituted 25% of all disease outbreaks (related to food and water) in the United States. Now, they make up fewer than 1%.

McAfee’s products have been linked to several outbreaks of E. coli, salmonella and campylobacter, according to the University of Wisconsin Center for Dairy Research. Even with on-farm testing, raw milk isn’t safe for public consumption, said Alex O’Brien, safety and quality coordinator at the Center, which is on the UW-Madison campus.

“The more people who consume it,” he said, “the higher the probability someone’s going to become ill.”

“Cheesemaking is a process of concentrating the solids originally present in milk,” Ben Ullerup Mathers, a research cheesemaker at the University of Wisconsin-Madison’s Center for Dairy Research, tells SELF. “Since protein is one of the main constituents of milk solids, the further you concentrate those solids, the more protein is in the final cheese. Since hard cheeses are the lowest-moisture cheeses, they will also be the higher-protein cheeses.”

On a recent Tuesday at the University of Wisconsin at Madison, sample number 435 lies supine on a lab table where it surrenders to a gauntlet of measurements.

Brandon Prochaska slides a thermometer into the pizza’s abdomen, and the digits tick upward to 205 degrees Fahrenheit. He and a group of other trained professionals jot the number down.

“The people that struggle with milk can drink raw milk,” she says. Her claim isn’t in line with a study by John Lucey, a professor of food science at the University of Wisconsin-Madison, which found “no obvious reason why raw milk could assist with lactose intolerance.”