Preserve food guidance for safe picnics and cooking
University of Arizona expert Peggy Putnam highlights USDA tips on keeping food safe at home and during outings. Advice covers thorough cooking at low heat, prompt refrigeration of leftovers, proper cooling on picnics, and careful handling of precooked foods to prevent foodborne illness.
MENTIONED IN THIS ARTICLE
University of Arizona Foods
Peggy Putnam
UA Extension Service
U.S. Department of Agriculture
Arizona
Miss Putnam
UW Researchers Target Low Fat Cheese Cure Time
University of Wyoming dairy specialists Dr. Darrell D. Deane and Edward T. Dolan are two years into developing a low fat cheese process aiming for four to six months cure time. They increase water content to nearly 50 percent to replace fat and reduce corky harshness. The team hopes to market a mild American cheddar style cheese without added cost, and will present findings at the American Dairy Science Association meeting at Washington State University in late June.
MENTIONED IN THIS ARTICLE
Laramie
Wyo
UPI
University of Wyoming
Darrell D. Deane
Edward T. Dolan
Deane
American Dairy Science Association
Washington State University
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