Michigan Fresh Unprocessed Whole Milk Workgroup
The Final Report of the Michigan Fresh Unprocessed Whole (FUW) Milk Workgroup is a comprehensive, objective and easily accessible reference document. It will be valuable for anyone seeking clear and factual information about the properties of milk.
This Report is the product of a group of dairy farmers, producers, consumers, scholars, and food safety regulators who met monthly for six years to share their knowledge and experience about milk. The workgroup first defined a series of questions, which they then researched and discussed. All the material in the report represents full group consensus, based on review of past and current research and production practices.
The Report consists of summaries of what the group learned. The following are some of the questions:
- Is there something uniquely hazardous about milk?
- What is the nutritional value of milk?
- What is the impact of pasteurization on FUW milk’s value?
- What is the impact of homogenization on FUW milk’s value?
- Initially, what were the conditions that prompted pasteurization for milk– have those conditions, knowledge and understanding changed today?
- Assuming that all milk is not the same— what do production and management practices have to do with FUW milk’s nutritional values, pathogens, color and taste, etc.?
- What is the impact of consumer preferences on production and management practices of FUW milk?
The Report also includes summary tables on: Milkborne Bacterial Human Pathogens, Scenarios for Transmission, and Risk Management and Benefit Management