Thank you for locating that, EDDHC. There are obviously still a few unknowns as to the absolute detail, and I doubt there's really anything to worry about. The key findings from this study would appear to be that the amount of BCM found in cheese, yogurt etc is minimal and it's not known exactly how it got there. What's more, it's often not detectable at all in the product by the time it is consumed, so is apparently degraded by the heating, fermentation, ripening and cooling etc to which it has been subjected.
BC
Thank you for locating that, EDDHC. There are obviously still a...
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