New research shows that dairy cows develop an immunity to High-Path Avian Flu (HPAI) after initial infections.
The breakthrough comes after cows exposed through an initial infection showed signs of protection against a secondary exposure. Cows exposed for a second time showed no signs of disease. Their milk production remained steady, and the virus was undetectable.
Researchers at the University of Saskatchewan say their study suggests that a vaccine could be highly effective in managing outbreaks. However, they note differences between infection and vaccination and say that more research is needed.
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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.”
