Really! Wow, that's GREAT!
Pasteurization breaks down all of the enzymes and most of the vitamins needed to digest the milk. That's why store bought milk needs to be fortified. Homogenization breaks the fat down to such small particles that it bypasses the digestive process and goes right into the blood stream. It's like injecting Elmer's Glue into your veins.
I worked on many dairy farms and the way I processed the cows and cleaned the utensils, we had significantly lower bacteria counts than store bought, pasteurized, homogenized milk. The raw milk tasted like a super-rich milk shake.
I'm so glad our guberment saves us from this pestilence of healthy, unadulterated food.
I think that the milk I used to buy in the old days from the grocery store was maybe a little better than today. It was in glass jars and had about 2 inches of cream at the top of the jug.
I used to skim off the cream and make my own butter, and sometimes a little whipped cream.
I use the fresh stuff for cooking, so I don’t see any need for all that pasturezation and homogenization anyway. When I was a kid, my grandparents had a small dairy herd, and I used to help with the milking.
We always kept a pitcher of milk everyday to drink. In the spring, it always tasted like onions. As long as you take good care of your cows, and have them tested, it’s okay to drink the milk, but I am hesitant unless I know the people really well to drink it unpasturized.