We are happy to report that the translation of "The Microbiology of Raw Milk" is now available. The original book, published in French and coordinated by Cécile Laithier from the Institut d'Elevage, collected scientific information from researchers working to identify the benefits of raw milk cheese. Bronwen Percival, member of the Specialist Cheesemakers Association and buyer at Neal's Yard Dairy in London, edited the translation with financial support of cheese advocates all over the world, including us.
The English-language translation opens up a world of research on the microbiology of raw milk. Organized in two comprehensive sections, it addresses issues as diverse as "raw milk microbes and the sensorial characteristic of cheese," "milk microbes and potential health benefits," "the flow of microbes on the farm," and even "which practices influence the microbial populations of animals' environments." We know, this translation will become a trusted source of information for our work protecting and promoting the benefits of raw milk cheese production.
A limited number of copies are available from us as a new benefit of your yearly diamond membership.