In article ,
Nad R wrote:

Nad R wrote:
Billy wrote:
In article ,
Nad R wrote:

Since retirement my funds
are really really tight. Not to mention about getting home milk
pasteurizer, yogurt and cheese making equipment. Bessy is expensive, I
just
do not know a about her worth.

The Revolution Will Not Be Microwaved: Inside America's Underground Food
Movements
by Sandor Ellix Katz

http://www.amazon.com/Revolution-Wil...ground/dp/1933
392118/ref=sr_1_1?s=books&ie=UTF8&qid=1300729707&sr=1-1
(Available at better libraries)

pg. 165 - 168

A Brief History of Mandatory Pasteurization
Perhaps you are wondering how raw milk came to be illegal and
associated with disease if all these virtues I'm singing are for real.
The reality is that not all milk is created equal. Traditionally, cows
have been pastured (not pasteurized), given plenty of space to graze on
grass. This is how ruminants thrive. This practice makes for mostly
healthy animals and safe, nutritious milk. Ruminants evolved grazing,
and milk (as well as meat) from grass-pastured animals is rnore
nutritious than that from animals fed primarily grain, especially in
terms of beneficial omega-3 fatty acids and a nutrient called conjugated
linoleic acid (CLA), an important omega-6 fatty acid that is found in
milk from grass-fed animals in concentrations up to five times the
amount found in milk from grain-fed animals.
As a result of rapid urbanization, particularly during the nineteenth
century, many dairies expanded their herds to meet rising demand for
milk, while simultaneously pasture land was getting crowded out. This
forced urban dairies to search for more space-intensive methods. '
Meanwhile a domestic liquor-distilling industry began to develop in the
United States, which produced lots of waste in the form of spent grains
known as "swill" or "slop." The urban dairies found in the distilleries
by-product a cheap alternative to pastures for feeding their cows. The
two industries coined together, first in New York City, and slop dairies
became widespread around the United States by the 1830s.

Slop diets kept cows lactating, but it made them unhealthy. "The milk
was so defective in the properties essential to good milk that it could
not be made into butter or cheese," writes naturopathic doctor and dairy
farmer Ron Schmid, author of The Untold Story of Milk." Instead of
keeping cows outside grazing in pastures as cows always had been, the
new dairy industry confined their cows and fed them slop. Their feces
were concentrated rather than dispersed, and they wallowed in it.
Nonetheless the milk produced by the slop dairies was popular, because
it was cheap. By 1852 three-quarters of milk sales in New York City were
of slop milk. Problems were developing as well, specifically rising
mortality rates among infants, leading to debates over "the milk
problem."

Two distinct milk reform movements emerged in the 1890s. One,
advocated primarily by medical doctors, called for "certified milk." The
"milk cure" was a long-established healing regime prescribed by many
medical doctors of the time, and good-quality milk was regarded by the
profession as an important factor in maintaining health. Milk certifying
commissions were formed by medical associations in many areas. The
commissions established hygiene and care standards for farms, per-formed
inspections, and gave their seals of approval to milk from farms meeting
the standards.

"The other reform movement advocated pasteurization as the most
effective means of making the milk supply safe. The two contrasting
approaches to safe milk—certification and pasteurization—are not
mutually exclusive. It is possible to have a regulatory scheme in which
some or most milk is pasteurized (and clearly labeled as such), while
other milk that meets some specified standard can be sold raw (and
clearly labeled as such). Such is the situation in California and
several other states today, and historically, both regulatory schemes
overlapped in most places.

Pasteurization is simple, and it dramatically improved infant
survival rates. A powerful advocate for pasteurization was New York
philanthropist Nathan Straus, a partner in Macy's department store.
Straus funded the establishment of "milk depots" around New York, where
slop milk was pasteurized and sold cheaply starting in 1893. Between the
milk depots and the new system of chlorinating the New York City water
system, the epidemic of infant mortality rapidly receded. The diseased
milk from the slop dairies was rendered safer by pasteurization, but
still it lacked the nutrients, enzymes, and bacteria found in raw milk
from healthy pastured cows. Pasteurization was and is "a quick,
technological fix.""

Quick technological fixes have their appeal. New York's success with
pasteurization spurred its rapid spread. In 1908 President Theodore
Roosevelt, an old friend of Straus, ordered a study of milk
pasteurization, and the Surgeon General declared: "Pasteurization
prevents much sickness and saves many lives." A 1911 National Commission
on Milk Standards recommended mandatory pasteurization—except for
certified milk. By 1917 pasteurization was legally required or
officially encouraged in forty-six of the fifty-two largest U.S. cities,
and over time, systems of milk certification gradually died out in most
places.

The rise of mandatory pasteurization solidified the myth that raw
milk is inherently dangerous—regardless of the conditions of the animals
it comes from. This has become dogma. The people charged with protecting
the public health are so thoroughly indoctrinated with the idea that raw
milk is inherently dangerous that raw milk is always the presumed
culprit if someone who has drunk it falls ill. "Allowing the sale of raw
dairy products goes against everything I ever learned and everything
that public health stands for," said Suzanne Jenkins, head
epidemiologist at the Virginia Department of Health, in 2004." Public
health authorities have a difficult time recognizing that the quality of
the milk is determined by how the animals are kept.

As the pasteurization-promoting Straus said, "If it were possible to
secure pure, fresh milk direct from absolutely healthy cows, there would
be no necessity for pasteurization. If it were possible by legislation
to obtain a milk supply from clean stables after a careful process of
milking, to have transportation to the city in perfectly clean and
closed vessels, then pasteurization would be unnecessary." A hundred
years later, we have refrigeration, and it is possible to obtain pure,
fresh milk that meets all of Strauss criteria. When healthy cows are
removed from confinement and allowed to graze in pastures, their milk is
healthy and safe.

Unfortunately, most places do not permit or regulate the retail sale
of raw milk. In most of the United States and much of the rest of the
world, it is simply illegal to buy or sell raw milk. As more and more'
people learn about the benefits of raw milk and want to start drinking
it, a grassroots underground has emerged, linking consumers directly to
dairy farmers with small, pastured herds.


à ta santé

=====

Many of my neighbors have drank raw milk with no health problem at all.
Even an article in the last issue of Hobby Farm Magazine had an article
from Joel Salatin from PolyFace farm drinks raw milk. However, being new at
this game I will play it safe and if I have company i certainly will play
it safe. It is not just feed, one has to clean the udders before milking,
if this is not done correctly one can get sick, pasteurization will help.
None of this will be for sale. However, people have gotten sick from
drinking raw milk, I have read about a dozen people per year.

I know I do not need expensive equipment. I can use my Canning equipment
for the slow and an low heat method. Just put a temperature probe in the
center quart jar of milk of the water bath or a double boiler and hold at
150 degrees for twenty minutes. I have not done this yet. What I do believe
is not good is the Homogenization of milk. The machine I was thinking about
getting is for the lazy in me.

http://www.lehmans.com/store/Kitchen...Supplies___Hom
e_Milk_Pasteurizers___P3000?Args=


That link did not work, someday I use tiny url.

http://www.cheesemaking.com/store/p/...110-volts.html

THe French complained bitterly when the government force Camembert
producers to use pasteurized milk.

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--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=b_vN0--mHug
http://www.youtube.com/watch?v=MyE5wjc4XOw