I hate to take the side of the guvment and other elites on this , but raw milk is an invitation to problems, even if it has a higher fat content and people like the idea of “NATRRRUAL.”
My big deal in summer as a kid was to travel the 50 miles from Estherville, Iowa to West Bend, Iowa, where my grandparents lived on an 80 acre farm.
Grandpa Hugh was a general practice farmer, milked cows, raised pigs, grew corn and soybeans, wonderful man, all of 130 pounds, tough as nails, worked from before sun up to after sunset, didn’t have indoor plumbing until mid 50s. Played a little piano, sang bass in the 1st Methodist Choir, told jokes and loved living, even raced me to the house after doing chores.
He had a Holstein Bull and some cows and the cows would have calves and they would be milked every day by hand by grandpa Hugh, into a stainless steel pale, and then he would take the milk to the separator shed, and put the milk in some stainless steel contraption that would separate the milk from the cream. He had electricity in the 50s so then he would put the milk and the cream in separate vessels in a cooler, and two times a week we would travel the really long 5 miles to the West Bend, Iowa CO-OP Creamery, where his milk was accepted and then pasteurized to eliminate bacteria that could cause trouble for consumers.
I don’t know how the cream was pasteurized.
Good idea, don’t you think. Even if Grandpa Hugh took good care of his milk and cream, it wasn’t bacteria free. It needed to be pasteurized.
Kind of like old pizza–how old is too old? Right? I don’t like “natural” it covers too many prejudices and too much ignorance. Raw milk has a romantic gravity to it–but that doesn’t eliminate what we have learned about making the food supply safe.
The Dunn method would be to irradiate everything–easy, simple, foolproof, but the nannies are afraid of radiation–might produce Frankenfood?