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Our technology transfer efforts focus on two primary goals:
- Increase awareness among cheesemakers of the microbiological hazards presented in the cheesemaking environment and strategies to reduce risk and improve cheese quality.
- Improve process control in cheesemaking to increase quality and consistency of artisan cheeses produced in Vermont. We perform surveillance of pathogens in raw milk intended for cheesemaking through a USDA-APHIS grant. In 2006, we completed a pilot study that involved 12 Vermont farms. Results of our survey will be shared with producers, and educational programs and individualized farms visits will be conducted to help artisan cheesemakers reduce risks associated with bacterial pathogens in cheeses.
We will also continue our development of a template for improved process control. Through individualized visits to cheesemakers, we will stress the importance of recordkeeping and the utility of measurements including pH, titratable acidity, salt in moisture, and implications of these measurements for achieving consistency in quality cheese production.
On an as-needed basis, we will respond to requests from cheesemakers for technical assistance on a fee for service basis. Marc Druart is our point person for technology transfer efforts. He can be contacted at:mjdruart@uvm.edu
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