Dairy

Cheese

USDA-cheese

Key Facts Cheese making is a way to preserve excess milk, and today about 90% of the milk produced in Wisconsin is used for cheese production. In 2014, the U.S. produced 11.45 billion pounds of cheese— including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses. Mozzarella and cheddar are the most popular cheeses among Americans. Given the large volume of cheese produced, the incidence of foodborne illness is small, however, there have been several recent multistate outbreaks—three due to Listeria monocytogenes and one due to Escherichia coli O157:H7. In 2013, farmstead cheese products made Read more

Yogurt

yogurt

Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways including Greek yogurt, drinkable yogurt, and frozen yogurt. The use of pasteurized milk is a key barrier to foodborne pathogen transmission in yogurt products. Raw milk can contain pathogens, such as Escherichia coli, Salmonella spp., and Campylobacter jejuni. The acidity of yogurt is another barrier to foodborne illness. There is evidence of E. coli 0157:H7 exhibiting acid-tolerant properties but this pathogen is readily destroyed via pasteurization. Yogurt products have previously been associated with fungal disease. Introduction Yogurt is made from milk Read more