Posted on 05/18/2012 3:34:42 PM PDT by Libertynotfree
Most questions you have about raw whole milk, it was answered in this video. More..
I just love the claim that enzymes in milk are destroyed by pasteurization... when there isn’t a single enzyme in milk that is necessary for human health. And I actually want enzymes in milk to be destroyed, especially when those enzymes are located inside the cells of pathogenic bacteria.
The claim that all the milk is tested is good for marketing, and little else. Some pathogens are only detectable after culturing, sometimes for several days. The milk taken directly from the cow and tested might not have detectable pathogens, and yet still be hazardous to drink.
When I make yogurt, I make sure to heat the milk to ~175 degrees (F), even though I only buy pasteurized milk. I don’t want to take chances.
I grew up drinking raw milk on the farm. The hysteria about it these days is ridiculous.
It’s far more dangerous to get into a car.
It’s far more dangerous to get into a car.
I happen to be a medical researcher working in the field of infectious disease. Since I keep track of the annual number of illnesses and deaths that occur from infectious disease, I don't think I'm being hysterical at all.
People have a right to have scientifically accurate information about matters concerning their health.
So how many people die each year from drinking raw milk?
(And that would explain why you’d be paranoid about it. People who watch the news get the sense there’s massive crime in the world too.)
Me too. Still drink it today. And I’d agree about the car comment, especially after being in a wreck this week. Never been sick on the milk.
Then I presume you know that milk is an excellent culture.
You probably also know that testing for TB is common & that bacteria CAN be present in milk before it is expressed, but that the vast number of current horror anecdotes is of bacteria that are introduced after the milking. Unlike commercial dairies, home dairies filter the milk immediately after milking (within 5 minutes) & immediately cool it.
Commercial dairies put their milk into large tanks that can have an inch or so of green scum floating on top. But that seems to be ok, because eventually it is filtered out & heated to 160 degrees. The milk we buy at the store will last about 10 -14 days. Then it rots. The milk we use from our cows will last about 14 days & then it sours & can still be used for baking, etc.
I grew up on raw milk. I would follow my grandmother out to the barn, she would milk the cow, separate the heavy cream from the whole milk and put it in the fridge until it got really really cold. I have never had better milk. If you have not you should really try it.
These freaked out control freaks can just go to hell. I’m am getting really really tired of being told what to do and being bullied by the totalitarians around me.
Raw milk is wonderful. It is clean, fresh, and healthy. It doesn’t go bad. You just leave it out and make whey, which is useful in many recipes. Add some kefir grains to it and you have fresh probiotics in 24 hours.
In a Free Republic we should be allowed to buy raw milk if we wish.
Raw milk, yum! Nothing like it. Soooo refreshing! Also, when I don’t get enough sleep, a glass works for me like sleep in a glass. After drinking it I am much better off with the rest of my day than if I hadn’t drank it.
Since when do commercial dairies have an inch of green scum on the milk in their tanks?
We got on a raw milk kick for a couple of years. Great stuff, that. It’s STILL cheaper than buying it at the store ($2/gal), but it requires a special trip out in the country for a SINGLE purchase. With as much running as we do, it’s cheaper in the long run to multi-purpose each trip we make, even if milk costs a buck more per gallon.
The info came from a truck driver who hauled for the dairy. This was before the milk was filtered & loaded into the truck.
My uncle used the same milk he sold to the processor & was careful to keep it clean.
“I just love the claim that enzymes in milk are destroyed by pasteurization...”
Hey, exDem, you are still a nanny-stater in your thinking. If you knew anything about raw milk (REAL MILK) you would not write the stuff I read here.
More disease is passed through pasteurized milk than through raw milk...by many fold.
Raw milk has enzymes to digest fat, and to make other parts of the milk digestable. Dairy intolerance generally disappears when dairy intolerant people start drinking raw milk.
And I suppose you thing the ‘essential’ omega 6’s, from corn oil, soybean oil, canola oil etc are really essential, and that butter is bad for you, margarine is good for you. And that the medium chain saturated fats in coconut oil are bad for you.
Well, enjoy your boiled milk...never the way God intended it to be used.
I wonder if things have changed with modern systems, but milk used to always be filtered just after it left the cow, certainly before it went into the bulk tank. And the tanks were completely sanitized, by heat and chemicals, every couple of days between shipments.
I’m having a hard time getting around systems having got more lax in the last thirty years.
I drink raw milk every day. I don’t have a drag like when I get up every morning since I drink raw milk.
To be honest, I didn’t query him on the particulars.
Absolutely. Which is why I was so horrified when I was looking for instructions on how to make yogurt and read one woman's method of heating raw milk to 120 degrees F and then adding the culture. Pathogens love those conditions!
You probably also know that testing for TB is common & that bacteria CAN be present in milk before it is expressed, but that the vast number of current horror anecdotes is of bacteria that are introduced after the milking. Unlike commercial dairies, home dairies filter the milk immediately after milking (within 5 minutes) & immediately cool it.
Any cow that is sick, even if it doesn't have symptoms, can shed the pathogens in their milk. And the pathogen count can be low enough that it does not show up in tests, but is still high enough to cause illness. Furthermore, given the proximity of the cow's udder and anus, I'd *love* to know how fecal bacteria can be kept out of the milk...they'll poop anywhere, any time, even during milking. I'd also like to know exactly what kind of filtering is supposedly occurring at the "home" dairies as opposed to the "commercial" dairies. Is the milk filtered through a 0.2 micrometer pore-size membrane, which removes (most) bacteria? Or is the filter only designed to remove fairly large particulates, which does nothing to remove bacteria? Commercial dairies do, in fact, cool the milk immediately upon milking. I actually do not expect the equipment in a small "home" dairy to be as sophisticated as that in a commercial dairy; a small dairy simply does not have the financial means to acquire the most technologically advanced equipment.
Commercial dairies put their milk into large tanks that can have an inch or so of green scum floating on top. But that seems to be ok, because eventually it is filtered out & heated to 160 degrees. The milk we buy at the store will last about 10 -14 days. Then it rots. The milk we use from our cows will last about 14 days & then it sours & can still be used for baking, etc.
I'd love to know the source of that green scum story; no doubt, the USDA/FDA/whatever other regulatory agencies would love to know about that dairy, as well. Considering that dairies are required to sanitize their equipment after every use, I think that dairy would be shut down in a heartbeat. As for how long milk lasts--the pasteurization process does not kill the bacteria responsible for decay, it only kills the pathogens. If you want milk that won't decay, you need to buy the UHT processed milk. It doesn't taste very good, IMO, so I don't buy it. If you want to use soured milk for baking, soured pasteurized milk is just as good for that purpose.
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