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JeffNYRC wrote:

I had to vote three.. Something for all to ponder. How come you can buy raw meat, raw vegitables, raw fish, and some other raw products, and that is ok. They do not force you to cook it, you could easily take it home and eat it raw (some people do). The same option could be given to milk, as any meat product can be just as dangerous as milk. Actually, I remember distinctly the HUGE recall last year out west, this is a product sold raw too (recall came 2 months late). Then recently the tomato scare, another raw product.

My point is, they allow raw products to be sold in VOLUME. Yet for some reason, raw milk is deemed as poision, yet in 30+ years FAR FAR less have been sickened (if we use their numbers (CDC)), it numbers 1000 or so. Compared to 80 million a year from controlled foods.

Jeff

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Or.... 45% saying it's OK to sell raw milk/55% saying it's not.

Aren't stats great? You can read them in so many ways.

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foxleigh wrote:

re shelf life......
our milk processor company tells us that shelf life depends on 1) how cold the milk is before pickup and how quickly it is cooled from the cow.We have had to throw out milk that was taken straight from the cows because our vat wasnt working (milk and throw ....gave it to the local piggery).Over 9 degreess and they leave it behind.At 5 or 6 degrees they wait for it to drop.They really like it when the milk is 1- 2 degrees.Cell counts apparently also contribute to shelf life.

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foxleigh wrote:

re shelf life......
our milk processor company tells us that shelf life depends on 1) how cold the milk is before pickup and how quickly it is cooled from the cow.We have had to throw out milk that was taken straight from the cows because our vat wasnt working (milk and throw ....gave it to the local piggery).Over 9 degreess and they leave it behind.At 5 or 6 degrees they wait for it to drop.They really like it when the milk is 1- 2 degrees.Cell counts apparently also contribute to shelf life.

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supersub wrote:

quote:

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foxleigh wrote:

re shelf life......
our milk processor company tells us that shelf life depends on 1) how cold the milk is before pickup and how quickly it is cooled from the cow.We have had to throw out milk that was taken straight from the cows because our vat wasnt working (milk and throw ....gave it to the local piggery).Over 9 degreess and they leave it behind.At 5 or 6 degrees they wait for it to drop.They really like it when the milk is 1- 2 degrees.Cell counts apparently also contribute to shelf life.

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We bottle our own milk.
We find -
There is no difference in the taste of our milk straight from the cow and after it has been pasterurised.

We put a 10 day use by date on, samples kept in the cold store at 2 - 3 C are fine after 17 days.

The keeping quality of our milk does not change with variations in TBC or cell count.

Customers say our milk taste is far superior to s/market milk.

So what do the big boys do different to us ?

- Haul milk hundreds of miles
- Inside sources claim "use by" milk is returned to the intake tank.

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