A California company, Tamarack Biotics, is working to elevate milk safety, but they are not using traditional sources, like heat. Instead, they are using ultraviolet light.
“It’s kind of difficult to pasteurize milk with ultraviolet light because it doesn’t penetrate into the milk, so you have to do it in very thin films and with very high turbulence to renew the surface frequently, and that enables you to kill all the bad bugs and milk very effectively. In fact, we are more effective than heat at killing all the bad bugs,” said Tamarack Biotics CEO Bob Comstock.
The company has secured initial FDA acceptance for their design.
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
