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View Diary: The Illinois Department of Public Health vs. Illinois Raw Milk Farmers (267 comments)

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  •  no it isn't true (2+ / 0-)
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    Andrew Lazarus, ffour

    Both go bad in the same way -- but raw milk goes bad faster, because the bacteria have a head start -- pasteurized milk has some (not all) bacteria killed by the heating process.

    Pasteurization consists of holding milk at 145 degrees F for one hour.

    If you want yogurt, you must inoculate your milk with the desired bacteria (you can just use live culture yogurt) and let it sit in a warm place.

    Buttermilk, at least farm buttermilk, is a byproduct of butter making. Cream is cultured (like yogurt, but not kept so warm),  and then agitated (churned), to coagulate the fat. The liquid left is buttermilk.

    I drink my own goats' milk raw, and make raw milk cheese for my own family. I take great care handling my milk. It takes very little to contaminate it. Uncultured, un-heat-treated milk is an ideal breeding ground for bacteria. it is  easy to get sick from it. Personally I do not think the health benefits outweigh the dangers, in terms of buying someone else's milk.

    •  145F for an hour? (0+ / 0-)

      ??? Usually it's flash-heated to 160F for 16 seconds and quenched to 38F. Or, (less commonly) in batch processing, heated to 150F for 30 minutes, and then quenched to 38F.

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