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Raw milk bill moves to Vermont's Senate

Raw milk is often criticized as a vessel for foodborne pathogens, but advocates claim when handled and consumed correctly it's as safe as pasteurized milk. Artisan cheese makers in particular are in favor of raw milk because in their view it makes better, tastier and unique cheeses.

Vermont, which is a big dairy product producing state (think Cabot Cheese and Ben & Jerry's), is considering more regulations on the sale of raw milk as a bill just passed the state's House of Representatives and is now on track for the Senate.

Rep. Bill Botzow, D-Pownal/Woodford, said that, currently, dairy farmers can sell up to 12 gallons of unpasteurized milk per day with no special regulations. The Farm-Fresh Milk Restoration Act regulates sales of under 12 gallons, and has added rules for sales of up to 40 gallons.
 
 

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