As long as I can get $1/lt milk im a happy boy as this seems affordable to me as I use so much of it a week!
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Well like allot of other now illegal practices, raw milk sales were responsible for unnecessary death. Soo take your chances,. Sure I don't have a problem with drinking raw milk, but statistically, it would be irresponsible to feed it to my kids. I don't have a problem with not wearing a helmet on my bike either, but wow it actually saves lives! Maybe not my life, maybe not yours, but someone out there is alive now because of one
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Hi JurOriginally posted by jur View PostI was dismayed to discover that the milk processing industry has developed the dubious process of splitting milk into as many as possible components, then adding them back together as they see fit and call this derivative product "milk".
I admit that it vaguely still tastes like milk but it isn't "milk". It's a milk derivative product.
I'd rather drink unpasteurized pure fresh milk. The need for pasteurization is long gone but the milk industry with their huge vested interests will and do fight such possibility tooth and nail. Thankfully we have been able to obtain pure fresh unpasteurized real milk for years now.
Read "The Untold Story of Milk". Fascinating reading.
Although it has been a while since this post, I just have to comment. Sometime between 1960 to 1964 Dairy Farmers NSW obtained the milk from the farm over the back fence. Not to pick on them specifically, as the same thing seemed to be happening all over Oz at the time. The difference in everything was immediate and staggering. Cream went down to 15%, taste disappeared, texture was wrong. The only +ve was it kept for longer.
The farm was herds of Jersey (50 /50 cream and milk) & Guernsey (about 60 to 70% cream - truly awesome). In the early '70's when I revisited to area I caught up with the farmer. According to him, the feed was so good that they always generated a lot more cream than most nearby farms. He reckoned DF removed the cream to sell it separately. When they homogenised it they also added "something else" to it. That is where he noticed the flavour change. I have no idea what that was, however the result was undrinkable for a country boy used to the real stuff. It literally did not even taste anything like the milk I grew up with.
Although I clearly do not know what they did, that may have been when the rot started as when I was living in Wagga (as a toddler - up to 1960) we used to be able to drink the stuff as delivered by the local milkman. Sometime after the move to the coast, it was literally not possible. When we went back to Wagga visiting - guess what - the local farmers & their friends did not drink the milkman stuff either.
Apart from a few stand outs over the many years and states since, most "bulk / supermarket milk" does not seem to come from a cow at all.
Mind you, pure Jersey / Guernsey is almost impossible to use in coffee as it overwhelms all but the (insert US chain of horrors here) level of burnt over roasted paint stripper.
The other issue: permeate. FWIW, whilst I was living in the US (2002 to 4) I went through a massive amount of grief trying to find decent milk. I noticed there was an inverse link between the amount of permeate in the milk and the quality (texture and sweetness) of the microfoam in my lattes. More than 5% (just to place a guesstimate here) permeate and I could not get the pickup in sweetness that I was used to. It still defeats me why milk production factories go to so much trouble to separate everything out and then add it back in to obtain so-called "consistency". It still isn't consistent anyway dudes! Here in WA we have just emerged from the dreaded three weeks change in seasons when microfoam is difficult. IMHO it is far more likely that they only put back the bare minimum of expensive stuff (like cream) and flog off everything else that moves through the doors.
Just my 2 cents.
TampItLast edited by TampIt; 3 November 2013, 04:54 PM.
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