- cross-posted to:
- usa@midwest.social
- cross-posted to:
- usa@midwest.social
A newborn baby has died in New Mexico from a Listeria infection that state health officials say was likely contracted from raw (unpasteurized) milk that the baby’s mother drank during pregnancy.
Pasteurization is just a heating process. I can’t speak to what Americans do with their milk, that might be considered “processing”…but pasteurization is as safe as it gets. Most of the time it’s also spun through a filtered cylinder that “skims” off the heavier cream, making two products out of one. There shouldn’t be any chemicals involved in the process.
Not doing this, means that all the bacteria from the cow is left alive and thriving inside the milk. That is fucking gross. People who advocate for “raw milk” may as well just say, “we left all the diseases in for you, because you think it’s healthier that way”.
FYI, the milk I drink is still pasteurised.
Most supermarket milk is skimmed, then some cream gets added back and it’s homogenised. That process seems to remove a lot of flavour/texture.
My point was that someone who jumped from supermarket milk to raw milk would likely notice the same flavour improvement. This could then misattribute it to being raw, rather than just better milk.
So do they sell this better, pasteurized milk? I remember I once bought a milk for making latte which was like 9$ and it was really good.
I’m UK based, and use Hanover Daries
The milk is sourced from a local dairy and delivered in glass bottles. It’s a little bit more expensive, but worth it for the extra quality. As a side bonus, it’s less food miles and supports local business.