Farmers who produce raw milk will still be able to sell the milk at farmers markets and deliver it to their customers under a bill passed by the South Dakota House of Representatives.

US Department of Agriculture (USDA) data now track a century of food trends in the United States, with the latest data revealing sharply increased availability of cheese, processed eggs and chicken. By combining several sets of data, including food availability, food loss (through wastage, moisture loss and spoilage) and nutrient availability, the USDA’s Food Availability Data System is the only source of long-term US food consumption data, dating back to 1909.
 

3-A Sanitary Standards, Inc. (3-A SSI) announces new public information on current 3-A Symbol holders to assist regulatory sanitarians, processors, equipment fabricators, and other interested parties. Along with a list of authorized 3-A Symbol licensees for 2010, 3-A SSI posted the first licensee information on a new Probationary List.

Scientists have discovered that most people develop some degree of lactose intolerance as they get older. Why we lose this ability to break down lactose, the key sugar found in milk, is a puzzle that researchers have been trying to figure out. The National Institute of Child Health and Human Development, part of the National Institutes of Health, will hold its first conference on the topic next week.
It is unusual for people to lose the ability to digest a nutrient as they age. But most people stop making large quantities of "lactase"—the enzyme that breaks down lactose—after childhood, says Eric Sibley, an associate professor of pediatrics at the Stanford University School of Medicine, who has been studying why people develop lactose intolerance as they get older.

Austrian and German health authorities have revealed that six people died last year after eating listeria contaminated cheese made by Prolactal.