ho hum

We have begun milking a Saanen goat. Her milk is wonderful. The fat globules in goat milk are different and smaller.

We drank low fat milk (2%) before. Now, we are drinking raw whole milk. We keep it clean when it is milked, filter it, and immediately chill it. My wife made Rigotta cheese and put it in lasgna the other night. It was terrific!

I am learning to make different cheeses. We have started a batch of Chevre and I am looking forward to trying it.

Is raw whole milk better for you?

AnthonyG

A big YES to that. Apart from anything else fresh raw milk tastes SOO much better than the regular stuff. See https://www.realmilk.com/ I've drunk both raw goats and cows milk and its great stuff.

Regards, Anthony

Jarery

Its against the law in many places due to health reasons. So if you consider death being 'better for you', then by all means, go for it.

Of course many nutbar sites claim untrue health benefits and would rather risk peoples lives in an effort to promote their nutbar sites.

These same sites make all kinds of untrue claims. Like the ones we discussed last week where they claimed our skim milk was reconstituted. You can read the false facts from the above mentioned site or.....

You can read the fda's advice https://www.fda.gov/fdac/features/2004/504_milk.html

Or a Canadian Health site https://www.foodsafetynetwork.ca/en/n...c=288&id=57172

And we even have a site with lots of facts regarding the above mentioned site https://www.notmilk.com/forum/463.html

ho hum

From your first site: "More than 300 people in the United States got sick from drinking raw milk or eating cheese made from raw milk in 2001, and nearly 200 became ill from these products in 2002, according to the Centers for Disease Control and Prevention.

Raw milk may harbor a host of disease-causing organisms (pathogens), such as the bacteria campylobacter, escherichia, listeria, salmonella, yersinia, and brucella. Common symptoms of foodborne illness from many of these types of bacteria include diarrhea, stomach cramps, fever, headache, vomiting, and exhaustion."

A whole 300? My oh my... Of course I wonder how many got sick from eating "inspected food" while dining out. I've open my share of milk cartons and tried to pour out milk that came out in clumps.

If your animals are healthy, your practices clean, and your temperatures right I cannot see what the risks are. The above listed bacteria don't naturally occur in milk. They are contaminents.

Jarery

Why did you start a thread asking if it was good for you?
You already have your opinion firmly planted, you aren't looking for differing opinions or advice.

Appears to me like a troll thread. You got your desired response. Gratz.

kuan

I get my goat milk from my friend's farm. We pasteurize it though, she recommends it.

www.doremifarm.com

I get my chickens, eggs, and once in awhile, goat meat from there. Good stuff. Non-commercial.

ChristopherM

Well duh. Of course more than 300 people got sick from eating "inspected food".

The sane people realize that there is around a third of a BILLION people in this country who consume some amount of pasteurized milk on a regular basis.
Compare that to the thousands who drink raw milk every day.

But knock yourself out and stick your lips on the udders if you want to. I'll stick with the "inspected food" myself.

IronMac

I'd say that you deserve the goat meat since you were shoveling the manure. Did you ever read the book "The Omnivore's Dilemma"? Your friends are instantly recognizable in what they are doing.

donnamb 

I don't know about other nutritional benefits, but there something in raw milk and non-pasteurized cheeses that make me experience fewer lactose intolerance symptoms, whether it's from goat or cow. That said, I'm really hesitant to consume it without knowing where it came from and what their hygenic practices are. The recent cases of contaminated raw milk around here all stemmed from cleanliness issues. You'd think it would be a no-brainer to even a nonexpert that you have to keep the animals' living quarters really clean if you aren't going to pasteurize the milk. Of course, you know what you're getting if you're raising your own.

AnthonyG

There is next to no evidence showing that unpasturized dairy causes any ilnesses. Most of the cases against unpasturized milk is based on predudice rather than facts. A few years ago if a regular comercial dairy caused ilness in its customers then it would be deemed that the pasturization proccess failed even though there was NO evidence to show that it had and so the statistics would say that unpasturized dairy caused the ilness and not pasturized dairy.

It still goes on. If any disease outbreak occurs and any of the group has had unpasturized dairy then that is considered the cause even though they can test the source of raw dairy and find nothing wrong. E-coli is used as a scarey name like it the devil itself yet did you know that e-coli is infact a PROBIOTIC that gives chesses there flavor. Benificial strains of e-coli PROTECT us against harmful strains of e-coli so its rather a complicated situation yet if you here some sort of report of some e-coli contamination ther only counting the total e-coli population because its difficult to break it down to good and bad e-coli and the equipment to do this is rare but it doesn't stop our health officials from going off at the mouth.

Sure good hygene is important but often whats considered good hygene is going overboard. Its a scorched earth policy using harmful antibiotic chemicals where basic hygene is enough and actualy safer.

Again it comes down to faith. I have faith in mother natures way or Gods way. If milk needed to be pasturized then it would come out of the teat pasturized. Mothers milk would be pasturized but its just not the case. Pasturization is a sledge hammer to crack a walnut and the ongoing use of pasturization is evidence of our poor understanding of making and selling dairy.

I've drunk raw milk which I have left stand on the bench top for 24 hours to sour. DO NOT do this with pasturized milk.

Regards, Anthony

kuan

Raw milk really comes out sterile. It should be safe to drink if it doesn't come into contact with germs. But you know, about 25% of men don't wash their hands after using the bathroom.

crypticlineage

I grew up drinking buffalo and cow milk that was not treated in any manner. The milkman will deliver milk every day, we boil it 2-3 times a day and keep it covered. We did not have refrigerator until about 4 years ago. I now live in United States but my parents still use the same raw milk.

You should definitely boil the milk before using it, that should kill any germs.

BryanW

Mother Nature's way, I would suggest, is for us not to be drinking another animal's milk in the first place, and certainly not to make them lactate continuously by depriving them of their offspring - what mother would approve of that? God's way, as untold millions of deaths can testify, is the subject of energetic debate.



Having said which, I had raw milk once and it was absolutely delicious.

IronMac

Your parents have been pasteurizing your milk.

https://en.wikipedia.org/wiki/Pasteurization

bike2math

Raw milk is great!! Pateurization is a technique for people who aren't farmers to make money off others hard work.

CastIron

Comming from a dairy family I'll say that while raw milk (when fresh) is pretty safe, it's also got a whole heckuva lot more fat. Is it better for you than a jug of 1% from the grocery? No. It's processed for a reason. Good reason. But if you're milking 'em your self, why not?

slowandsteady

You mean like Louis Pasteur? Pasteurization is done to ensure milk has no pathogens in it or bacteria that will cause the milk to sour. Pasteur developed the process to increase milk's shelf life. It was a solution to a problem(soured milk). He didn't create the process as a conspiracy to make money off of other's hard work.

We continue this process today. It is heating it up to 160 degrees for 1 minute. There are now many variants on this process. You can safely drink raw milk. BUT, you must have impecable instruments and technique. This includes testing the milk/udder for bacteria EVERY time you milk it. Raw milk will not last as long as pasteurized milk.

Just as we can get infections after a surgery even with the use of sterile gauze, drapes, instruments, and skin scrubbed with iodine, nolvasan, and alcohol, AND a dose of antibiotics, we can get infected milk.

Don't kid yourself into thinking you can get sterile milk from the goat, when the goat's teats may be covered with dirt and manure. You may do a teat dip or a scrub, but it won't be sterile. There are chemical sterilants, but these are not compatible with living skin. They typically contain gluteraldehyde and must be in contact with the object for several hours.

AnthonyG

From what I recall pasturization was developed by Louis Pasteur for the brewing industry. Exploding bottles wasn't desirable. It was used in the dairy industry as a solution to a paticuarly bad outbreak of disease caused by contaminated milk.

Now in this case the cause of the contamination was absolutely filfthy conditions in the dairy which was an early confinement dairy with the cows being fed brewery waste products. The solution was good hygene and improtantly pasture feeding of the cattle but this wasn't going to happen so pasturization of milk came into practice.

Yes pasturization prevents the souring of milk but this isn't a straight forward issue. Sour milk is in no way dangerous for human consumption and was infact favored years ago. Even with the invention of refrigeration many people would deliberately let there milk stand at room temperature to sour naturaly. It's benificial bacteria within the milk that naturaly sour the milk and the benifit of this is that strong colonies of benificial bacteria present in the milk prevent harmful pathogens form growing rendering the milk totaly safe for consumption.

Raw milk if refrigerated will start to sour at about 1 week old and its quite sour by 2 weeks. You can speed up the proccess by leaving it at room temperature. Pasturized milk will not sour in the fridge over a longer period than 1 week because the benificial bacteria have been killed along with the supposed harmful bacteria so nominaly it stays fresher longer for long shelf life but when it goes it goes and putrifies instead of souring.

So in reality I can keep raw milk for weeks and weeks in my fridge and its PERFECTLY safe for consumption. Its just soured naturaly. Thats all.

Don't dring old pasturized milk. Its putrified and unsafe for human consumption.

Regards, Anthony

CastIron

Anthony your take on these matters is remarkable. Disagreeable, but remarkable.

AnthonyG

CastIron,

If I'm factualy wrong then let me know.

What I'm talking about is history and history is scientificaly important because its the control position. You need to know where you have come from to have any idea of where you should be going. Scientificaly you need to know what the problem is in order to develop the right solution and any reasonable look at pasturization of dairy shows that its not the right solution to any health problem. Food safety issues need to be addressed with hygene at the farm and in transport and storage. Pasturization is simply a proccess that suits large factories and covers a multitude of sins. The real benifit is that it nominaly extends shelf life which makes it possible for large operations to ship dairy all over the country rather than dairy being a product that was produced and consumed reasonably localy.

It suits commerce and it not a suitable solution for any health concerns. Also we have forsaken tradition so easily and we are in the spell of science even though most don't understand what science is about anyway.

Regards, Anthony

kuan

Anthony has a point. The milk comes from the cow sterile. If you keep it clean and cold, it'll be fine. The pathogens are only dangerous once they multiply. In the food industry, we say the danger zone is 40-140F. Four hours in this zone and we consider the food inedible. Food has to be chilled to below 40F within four hours or heated to above 140F within four hours.

AnthonyG

kuan,

I appreciate the support but I wouldn't say that raw milk is sterile as I would say its free of pathogens. Raw milk actualy contains benificial bacteria which the mother is theoreticaly passing on to its infant.

Also the special property of raw milk is that it can sit in the food temperature danger zone but rather than spoiling it just goes sour through the action of the native benificial bacteria. Mind you I'm not saying that it can stay in warm conditions forever and stay safe for consumption but it is remarkably tolerent.

Here's an excert from https://www.realmilk.com/
Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)


Regards, Anthony

ho hum

You're right, my mind is made up. If that makes me a troll then I admit I am one. I imagine I am one of hundreds that live under the bridge here.

That being said, I worked in dairies as a kid in high school. I know why milk is pasteurized. The 'biomass' of animals, the difficulty in keeping all things clean, the difficulty in identifiying ill animals, and so forth create the need to treat milk as we do.

On days that the cow or goat gets out into the weeds and eats them just before milking will cause my kids to turn their noses up at it no matter how careful I am with it. To get good tasting, safe raw milk it is important to pay attention to the details.

I am most interested in the claims made regarding the changes that are brought about to milk when it is pasteurized and homogenized. There seems to be some evidence regarding heart disease and its consumption. I've heard the same about fertile eggs compared to unfertile eggs. I am curious as to the modern scourges we have r/t diet that we see today.

Jarery

Site is a spin off of weston price site, your usually quoted so called scientificaly backed site. We saw last week how your wap site made false claims about skim milk being all reconstituted, then proceeded to use those false claims as justification to drink whole milk.

If your going to link wap sites in the futute, you really should skip all the 'science' claims in your post, and stick to all the 'its how god wants it' and mother nature posts. Then folks wont waste their time .

AnthonyG

Actualy Jarery I didn't claim that my reference for claiming that all skim milk was recconstituted came from the WAPF. You just made that up.

I made a mistake. What I should have said was that much of the skim milk on the market CONTAINED a certain % of skim milk powder which is used to make it palatable. As to skim milk not being a product of recombination well thats sailing a bit close to the wind.

Regards, Anthony