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Tasmanian Institute of Agriculture

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Published: 31 May 2018

The flavour of raw, unpasteurised milk cheese is unique and boutique cheesemakers are swooning - but any food product on the market must be safe to eat.

Food safety authorities (FSANZ) has until recently severely restricted the use of raw milk in cheese production. In 2015 these restrictions were relaxed but left cheese makers with a new set of rules to comply with.  

Associate Professor Tom Ross and his co-researchers at the Tasmanian Institute of Agriculture (TIA) have developed a new decision support software ‘The Raw Milk Cheese Assessment tool’.

The software enables producers to easily evaluate all stages of the cheese making process to ensure a safe final product.

It was developed with funding from Dairy Food Safety Victoria, Food Standards Australia New Zealand and New South Wales Food Authority.

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