Scientists have discovered that raw milk can contain the infectious H5N1 bird flu virus. A new study on its capabilities has health officials concerned. Researchers have found that the bird flu virus remains stable and infectious in cheese made with raw milk, even after being aged for months. This study, conducted by scientists at Cornell University and funded by the U.S. Food and Drug Administration and the state of New York, has not yet undergone peer review. Raw milk cheeses are made from milk that has not been heat-treated or pasteurized. Regulations require these cheeses to be aged for at least 60 days, and unlike raw milk, they can be sold across state lines. The Cornell study involved making cheese with milk that had been contaminated with the bird flu virus at different levels of acidity. The tests showed that the virus remained infectious throughout the cheese-making process. These findings highlight the potential health risks of consuming raw milk cheese and emphasize the need for additional safety measures in cheese production to prevent human exposure to the virus. While the exact infectious dose to humans is unknown, repeated consumption of contaminated raw dairy products may increase the risk of infection. Popular raw milk cheeses like Parmigiano Reggiano, comte, and raclette are among the varieties that are made using raw milk.
