Re: Pasturization

[Guest guest]

>Milk is pasteurized to save money for the manufacturers. The commercial

>dairies.

And also because the shelf life on raw milk is rather low. Stores throw out huge

amounts of food because it goes bad ... raw milk just doesn't last long

before it turns to " clabbered milk " . When the Swiss drank raw milk, all they

had to do was carry it in the house. But for a long time, NO milk was

available in cities because no one could figure out how to make it last

long enough to transport it -- " Canned evaporated milk " and " Condensed milk "

were considered major innovations because for the first time people without a

cow

could get milk. Pasturized milk doesn't taste as good as raw, but it sure

tastes better than evaporated.

-- Heidi

[Guest guest]

> But healthy raw milk must be produced in as clean an area as

possible

I have to question this. A read a report about a farmer that tried

to introduce " bad " bacteria into his raw milk and it would not

infect the milk because the " good " bacteria crowd it out. I believe

this and believe it happens with a lot of stuff, including our own

bodies. btw this was what i consider good quality raw milk, not

from sick grain fed cows.

I think pasteurized milk is more open to contamination and i would

worry more about a clean environment.

-joe

[Guest guest]

>Milk is pasteurized to save money for the manufacturers. The commercial

>dairies.

we were talking about the *initial* reason for pasteurization, and that is

because people were getting sick from the " germs " in raw milk.

>

>Raw milk is available in stores in California. As far as I know there is no

>case of disease caused by raw milk.

there have been plenty of cases of diseases caused by raw milk. mostly at

the turn of the century before pasteurization was becoming widely popular.

the city cows were fed distillery waste and living and dying in conditions

far worse than even today's factory farms. the milk was garbage, and people

were getting sick from it. *raw* is no guarantee of quality - like anything

else, if you eat/drink poor_quality stuff you're much more likely to get

sick. so the heart of the problem was the horrific quality of the milk

people were drinking. pasteurization solved the germ problem. obviously, it

did nothing to solve the nutrition problem.

the history of raw milk and pasteurization are covered in detail in ron

schmid's new book " The Untold Story of Milk " if you want the full details.

>But healthy raw milk must be produced in as clean an area as possible and

>from healthy cows, not in assembly line " factories " with a priority on

>getting as much milk out as possible without having to worry about the

>details of cleanliness.

yes, that's what " certified milk " is, and what a group of physicians were

promoting during the big pasteurization campaign during that same time

period. ironically, they were curing people of diseases with *certified* raw

milk while the pasteurization proponents were preventing diseases with

pasteurized milk, at least in the short term. the folks drinking pasteurized

milk from distillery waste-eating sickly cows were probably prone to get

sick in other ways.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------