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[Yuuna]

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[malumbu]

Funny, I've only ever drunk unpasteurised milk knowlingly at Glastonbury.

[Loz]

Since your symptoms are so marked, you'd be a great candidate for a double-blind test, to see if your intolerance is physical or not.

[Salsaboy]

Can't you just buy a cow and keep it in the garden?

[Saffron]

Many of those health benefits are unproven, and your links make no mention of the modern subvarient of E Coli O157, which is known to lead to significant illness particularly in children. Any considering raw milk for children would do well to do a little additional research on 'flash' pasteurization techniques to limit this bacteria.

You also make no mention of what steps would be taken to collect, test, store, and distribute the milk by means that reduce exogenous bacterial contamination and prevent replication of endogenous bacteria, or how liability insurance might be portioned for milk-bourne illness.

This is a long but interesting read which addresses these issues.

http://www.foodsafetynews.com/2014/02/a-mom-and-a-dairymans-plea-dont-feed-children-raw-milk/#.VZEPEUZmrJA

As for those who think that ?knowing your farmer? is safeguard enough, even raw-milk dairies with high sanitation standards and licensed and inspected by states that allow raw milk sales ? California and Washington state are two of these ? have been subject to recalls due to the presence of pathogens such as E. coli and Campylobacter in their milk. Those recalls are typically triggered by foodborne-illness outbreaks that have sickened people.

According to CDC, while adherence to good hygienic practices during milking can reduce contamination, it cannot eliminate it.

?The dairy farm environment is a reservoir for illness-causing germs,? CDC says. ?No matter what precautions farmers take, and even if their raw milk tests come back negative, they cannot guarantee that their milk, or the products made from their milk, are free of harmful germs.?

Logistics come into the picture here. There?s no way to test every part of every batch of milk 365 days a year. While testing will provide important clues about whether things are being done right, it doesn?t ensure that all of the milk a farm produces will be safe.

Or, as Dr. Tim Jones, epidemiologist with the Tennessee Department of Health, puts it: ?Those who consume raw milk are playing Russian roulette with their health; the glass they drink today may not have deadly microorganisms, but the one they drink tomorrow may cause serious health problems or even death.?

Germs such as E.coli, Campylobacter and Salmonella can contaminate milk during the process of milking dairy animals, including cows, sheep and goats. Animals that carry these germs usually appear healthy.

Brad Salyers said that a health official who visited his farm after the outbreak told him that it?s not just about making sure the cow?s udder is clean. Contamination could occur from something as simple as one drop of rain containing some E. coli O157:H7 bacteria picked up from the cow?s hide trickling down the side of the cow. Not only are these germs extremely tiny, it takes only one or two of them to replicate inside the milk and make someone sick. And, unlike earlier strains of E. coli, this toxin-releasing strain, which wasn?t identified as a cause of human illness until the 1980s, is far more virulent.

It used to be that the only alternative to conventional mass-produced milk was raw milk,? said Steve Judge, founder of Bob-White Systems and developer of the LiLi (Low Input-Low Impact) Pasteurizer. ?But our goal is to give people the choice of either raw milk or farm-fresh ?gently? pasteurized milk.?

The LiLi pasteurizes the milk without homogenizing, separating or standardizing its nutritional value and farm-fresh flavor, according to the company?s website.

Judge said that in designing the LiLi Pasteurizer, he wanted a small machine that would allow small-scale farms to sell farm-fresh pasteurized milk direct to consumers.

With the LiLi Pasteurizer, the milk gets heated to 163 degrees F and held at that temperature for 15 seconds, after which it is immediately cooled to less than 60 degrees F. After the milk is pasteurized, it?s sent to a cooling tank where it can be cooled to 38 degrees F in less than an hour. This allows for a pasteurization speed of two gallons a minute.

?I believe that the minimal damage done to milk by properly done, high-temperature, short-time pasteurization is a worthwhile compromise if it also expands the availability of locally produced farm fresh milk,? he said.

Although the LiLi can work for small dairies of four to 10 cows, Judge said it could handle milk from up to 100 cows. Bottom line, he said, ?Anywhere you grow grass, you can do this.? Better yet, it meets all state and federal regulations.

While raw-milk proponents say that pasteurization kills many of the healthful components such as vitamins and enzymes, Judge said that he sent samples of raw milk and milk pasteurized with the LiLi to a food-safety lab for a comparison of 50 different nutrients. While there was a drop in lactic acid colonies and a slight drop in Vitamin B-12 in the pasteurized sample, other vitamins did just fine, including vitamins C and D.

[Lowlander]

You can buy raw milk from farmers markets and some shops sell it for "processing only"

Yes Saffron if everyone went back to drinking raw milk we'd have problems.

The FSA requirements on raw milk are so onerous that (a) there's so little of it and (b) it's arguably safer than regular milk.

You can get it delivered so there are no issues with indemnity insurance. Selfridges were selling it until they were stopped by the FSA.

[keano77]

TB used to be a big problem pre-pasteurisation