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Wednesday, August 27, 2008

who wants undulant feeeveeerrr?

(raises hand) Me! Me! I do! I do!

We found a place in town where we can buy Johnny's Dairy milk, so I don't have to drive clear to Ogden to buy it anymore. Instead of spending the money on gas, I'll spend it on the 4 dollar milk! Because, you see, they only get the raw stuff. So we are drinking someone else's raw milk, something I have always vowed I'd never do. Is this the right place to have the discussion about pasteurization? Well, it is now.

I'm sure that pasteurization has saved countless lives. Before there was regulation of the dairy industry, there was no way to tell whether the milk you were drinking came from a clean or dirty facility unless you went there yourself. And of course, the modernization and automation of the industry made it so it didn't matter if the dairy was clean or not, because the clean milk would get mixed in with the dirty milk, then the whole batch would be infected. Enter pasteurization--it kills all the nasty bacteria that make people sick. But unfortunately, it kills all the good bacteria, too--all the little buddies that help us digest food and keep our guts working properly. And from the look of most of the dairies I've been to, pasteurization also allows people to have absolutely filthy facilities, since the bacteria gets killed off.

When we got our goats, I asked my dad what he thought about pasteurizing my milk, since he grew up on raw milk, and he didn't see any reason why I should have to pasteurize the milk from my own animal. So I didn't, and none of us has been sick from our milk. Now, keep in mind, I am scrupulously clean in my milk handling. It's probably the only area in my life where I am so. It's a time-consuming process: udder wash, bag balm, strip cup, milk into a sterilized pail, teat dip, check the strip cup milk for mastitis, strain the milk, strain the milk again, put it in an ice bath . . . it takes a while. But I know exactly what has happened to the milk from goat to glass, and I know if any of the goats are feeling under the weather and if we shouldn't be drinking their milk. I can't know that about someone else's milk. But, as John says, you've got people all over the world milking into rusty #10 cans and straining the milk through a dirty sweater, and most of the time they do fine.

A girl I know (hi, Amy!) has been to Johnny's Dairy and says it looks clean, and the woman I bought the milk from here in Brigham says that it's probably the cleanest dairy in the state. And so far we have not developed Bang's Disease, and we've been drinking it clear since this afternoon, so . . .

Also it is delicious. I just wish it weren't so expensive.

5 comments:

Bamamoma said...

If it helps you stomach the $4, you can think of us paying $4.25 for generic milk that has all the good bacteria removed (along with the bad). The "good" stuff (Barber's Dairy - which would be like Cream o'Weber's Dairy in UT) is over $6 a gallon. So the fact that you are getting good stuff from a local-ish dairy for only $4 makes me really jealous!

Layne said...

SHUT UP. That is so much for milk.

Bamamoma said...

Phil says, "I drank raw milk all growing up and lookit me, I got cancer." LOL

All8 said...

Milk here is $3.68 for generic 2%. Heck yeah, I'd pay $4 for whole, raw milk. (Insert green monster of jealousy here.) DH and I both grew up on whole raw milk. Can't wait to be able to provide that for our kids again.

mmm.chocolate said...

Hmmmm . . . all those steps you mentioned for sweat shop milk, or, $4 a gallon. Hmmmm . . . Let me see?