08-02-2018, 01:13 PM
(This post was last modified: 08-02-2018, 01:15 PM by thepianist.)
I drive out 45 minutes each week to the farm store to pick up 1 gallon of raw milk from jersey cows. I might have one glass because I love the taste but it's for my young daughter. No rSBT, non-pasteurized, non-homogenized deliciousness! All the cows and their milk are tested for micro-organisms.
Oh and Linville, the whole 'non-pasteurized' scare came out of CA I believe in the early 90s? due to a few bad batches of milk (the cows had not been properly tested for a bacteria) that were contaminated.
It led to a number of cases of foodborne illness in some people (NO ONE died) and since then they passed laws about requiring the pasteurization of milk.
FYI: When raw milk starts to go 'bad', you can actually keep it in the fridge for another few weeks and the resulting (not delicious) thick, slightly off-colored, liquid is basically a $50 dollar supply of probiotics that many people toss and not realize. (Have many friends that own their own dairies and aside from discounts on everything, I get to hear their secrets for making bigger profits on regularly sold items).
Oh and Linville, the whole 'non-pasteurized' scare came out of CA I believe in the early 90s? due to a few bad batches of milk (the cows had not been properly tested for a bacteria) that were contaminated.
It led to a number of cases of foodborne illness in some people (NO ONE died) and since then they passed laws about requiring the pasteurization of milk.
FYI: When raw milk starts to go 'bad', you can actually keep it in the fridge for another few weeks and the resulting (not delicious) thick, slightly off-colored, liquid is basically a $50 dollar supply of probiotics that many people toss and not realize. (Have many friends that own their own dairies and aside from discounts on everything, I get to hear their secrets for making bigger profits on regularly sold items).