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Serious Cheese: On Raw-Milk Cheese
A Case FOR Raw Milk....
http://www.realmilk.com/rawmilkoverview.html
http://www.karlloren.com/aajonus/p15.htm
The raw milk laws from the USA extend from a time where poor sanitation and poor health of animals on large farms were sickening city dwellers and pasteurization "cured" this problem. But this is really like taking a crap in your milk, straining out the crap and and then pasteurizing it so you can drink it. It's not a solution to the root cause of the problem it's just a workaround after the fact.
It would be much better to not let crap get into your milk to begin with. Cows unfortunately will crap where they stand (pardon the frankness of this message but it's quite often true) even while being milked so some care needs to be taken. This kind of attention is lacking in large scale milk production.
Regardless, you're MORE LIKELY to be sickened if pasteurized milk comes into contact with a pathogen. Bacterial antagonism from the "good" bacteria present in milk (such as Lactobacillus acidophilus) make it very uninhabitable for some of the more common pathogens (including Salmonella species) since generally they don't do well in an acidic environment which L. acidophilus helps create over time (this is what "sours" milk as opposed to it putrefying.)
This idea that pasteurization solves all of the problems is idiotic. The largest outbreak on record caused from milk "born" illness was from post pasteurization contaminated milk.
http://www.ncbi.nlm.nih.gov/pubmed/3316720?dopt=Abstract
http://www.cdc.gov/NCIDOD/EID/vol10no5/03-0484.htm
If you read the blurbs and general information you would think that raw milk causes all of the problems but the generalized data is extremely misleading and drilling down just a little bit will find the case against raw milk processed in a manageable clean environment stands on very poor footing and even poorer science. A lot of recent studies link back to this one...
Potter ME, Kaufmann AF, Blake PA, Feldman RA. Unpasteurized milk. The hazards of a health fetish. JAMA 1984;252:2048--52.
See if you can get your hands on an actual copy of that and READ it. Then actually go through the trouble of reading the Pottenger "Cat study" which it misleadingly quotes.
http://www.realmilk.com/schmid_healthfetish.html
Now just sit back and think about how many peoples have consumed raw milk or raw milk products from various animals for centuries (most often in various traditional foods and not always raw cold milk.) Most traditions that passed food knowledge down realized lacto-fermented products were beneficial (land of Milk and Honey anyone?) We still recreate this idea in our modern yogurts and cheese though now we feel the need to basically destroy things and recreate them or build them up from scratch through science.
I've thankfully now found raw milk cheese products sold in large food stores in New York (King Kullen, Whole Foods.) You're much better off, however, actually visiting where you're getting your food if you really want to know what's going into it and what you may be getting out of it (for better or for worse.) I'm guessing on a food blog such as this that's probably not something I need to mention but never be afraid to ask who your source's source is!
:),
Mitch
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A Case FOR Raw Milk....
http://www.realmilk.com/rawmilkoverview.html
http://www.karlloren.com/aajonus/p15.htm
The raw milk laws from the USA extend from a time where poor sanitation and poor health of animals on large farms were sickening city dwellers and pasteurization "cured" this problem. But this is really like taking a crap in your milk, straining out the crap and and then pasteurizing it so you can drink it. It's not a solution to the root cause of the problem it's just a workaround after the fact.
It would be much better to not let crap get into your milk to begin with. Cows unfortunately will crap where they stand (pardon the frankness of this message but it's quite often true) even while being milked so some care needs to be taken. This kind of attention is lacking in large scale milk production.
Regardless, you're MORE LIKELY to be sickened if pasteurized milk comes into contact with a pathogen. Bacterial antagonism from the "good" bacteria present in milk (such as Lactobacillus acidophilus) make it very uninhabitable for some of the more common pathogens (including Salmonella species) since generally they don't do well in an acidic environment which L. acidophilus helps create over time (this is what "sours" milk as opposed to it putrefying.)
This idea that pasteurization solves all of the problems is idiotic. The largest outbreak on record caused from milk "born" illness was from post pasteurization contaminated milk.
http://www.ncbi.nlm.nih.gov/pubmed/3316720?dopt=Abstract
http://www.cdc.gov/NCIDOD/EID/vol10no5/03-0484.htm
If you read the blurbs and general information you would think that raw milk causes all of the problems but the generalized data is extremely misleading and drilling down just a little bit will find the case against raw milk processed in a manageable clean environment stands on very poor footing and even poorer science. A lot of recent studies link back to this one...
Potter ME, Kaufmann AF, Blake PA, Feldman RA. Unpasteurized milk. The hazards of a health fetish. JAMA 1984;252:2048--52.
See if you can get your hands on an actual copy of that and READ it. Then actually go through the trouble of reading the Pottenger "Cat study" which it misleadingly quotes.
http://www.realmilk.com/schmid_healthfetish.html
Now just sit back and think about how many peoples have consumed raw milk or raw milk products from various animals for centuries (most often in various traditional foods and not always raw cold milk.) Most traditions that passed food knowledge down realized lacto-fermented products were beneficial (land of Milk and Honey anyone?) We still recreate this idea in our modern yogurts and cheese though now we feel the need to basically destroy things and recreate them or build them up from scratch through science.
I've thankfully now found raw milk cheese products sold in large food stores in New York (King Kullen, Whole Foods.) You're much better off, however, actually visiting where you're getting your food if you really want to know what's going into it and what you may be getting out of it (for better or for worse.) I'm guessing on a food blog such as this that's probably not something I need to mention but never be afraid to ask who your source's source is!
:),
Mitch