Tuberculosis has entered the chat.
And Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, Salmonella… It’s the Macy’s parade equivalent of preventable diseases by UHT and y’all been invited!
On the other hand, unrefrigerated raw milk is a fantastic way of meeting who’s who of the bacterial world.
For some people it’s the only culture they’ll ever have.
There’s a reason the milk man used to deliver every day
To bang my mom?
Why do you automatically discount your dad from being banged by the milk man as well?
The milkman always comes twice.
I don’t get it. Isnt all milk to be refrigerated?
the post is highlighting the hypocrisy in refrigerating milk while also being against milk pasteurization, since both of those practices have been done for around a hundred years and serve to make milk last longer and be safer to drink.
Just about every dairy product (butter, cheese, whey, buttermilk) was made as a way to keep milk safe for consumption. Rejecting pasteurization, which is just slightly warming up milk is incredibly obtuse and reeks of deliberate ignorance
The reason for avoiding pasteurization is to maintain nutrients.
It’s got nothing to do with whatever ethic might require a person to purposefully invite infection, as this post seems to presuppose.
No, it’s just ignorance. Plus if it DID destroying nutrients in any meaningful sense, you would still get more nutrients because you wouldn’t be having constants diarrhea due to drinking raw milk.
So what scientific experiments have you conducted to come to this conclusion? Obviously, you can never trust a real scientist, right? So you must have done SOMETHING to come to this conclusion all on your own.
So tell me your methods. I’d love to see your groundbreaking findings, since you’re the smartest person in the world and no one will ever be able to trump your science.
A lot of continental Europeans drink UHT which only needs refrigerating once opened.
UHT is the opposite of raw milk.
Exactly
Pasteurized orange juice?
I meant ULTRA heat-treated.
Beyond pasteurized.
I think there is confusion between raw milk, pasteurized milk and UHT milk. Only UHT milk doesn’t need to be refrigerated but it tastes horrible.
Only UHT milk doesn’t need to be refrigerated…
While it’s still sealed. Once opened, it needs to be refrigerated.
I’m that weird guy who prefers the cooked taste of UHT pasteurized milk.
Another weird UHT enjoyer here. If it weren’t so expensive where I’m at then I’d be having it more often
I hope it at least pleases you to know that in places where UHT milk is the norm, pasteurised milk is more expensive and sometimes simply not available. (I somewhat prefer that flavour)
Same
If I want that cooked flavor I open a can of evaporated (not condensed which has a lot of added sugar) milk. It’s yummy in coffee and any cooking/baking use.
There is decent UHT milk but it’s by no means the majority of the market.
Doesn’t raw milk have an even shorter shelf life?
in a way, no, because raw milk is already unsafe to drink by the time it’s packaged
+1 for this: I have very personal experience with an E.Coli outbreak in a small town in southern Utah in 2017. Although the infections did not come from raw milk directly, the infections were traced to the area where the milk was packaged - and albeit anecdotally, there were several related deaths over the years that I was aware of, that were never reported due to the…uh…unique religious background of the place.
so yeah, I mean…don’t let your children play in manure but also…don’t drink milk that you sanitize less than you sanitize your hands.
Actually the science on this shows that kids who grow up close to manure have lower incidence of allergies and other autoimmune problems.
before i knee-jerk react to this, i need to know:
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source? give me a link at minimum, preferably a scientific journal since you’re citing “the science” - much else isn’t gonna make the cut here.
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if this is the case, why did i and my peers have crippling allergies for the entirety of my childhood? we spent tons of time around manure, thousands of hours literally walking in it. we still couldn’t breathe outdoors without getting allergy symptoms.
edit: also, what does alleged lower incidence of allergies and “other autoimmune issues” have to do with the relation between playing around manure or drinking raw milk, and getting E.Coli infections/dying? those two are quite closely correlated, the “science” also shows that.
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Depends on how you look at it. Raw milk spoils at the same pace as [Edit: ultra-]pasteurized milk. Only for raw milk the counter starts ticking once the milk leaves the cow, whereas [Edit: ultra-]pasteurized milk remains sterile until you open the package.
Pasteurised doesn’t equal sterilised. Not sure ofcourse where you live since apparently that matters for this term since some places used pasteurised for what is double pasteurization and thermized for single pasteurization.
I know the pasteurised milk I buy will spoil in a matter of days, even if unopened. The only milk that will stay good unopened for months us UHT.
Thanks for the heads-up. I just checked the German Wikipedia article. Apparently there are several ‘levels’ of pasteurization ranging from 70°C through 150°C. Since I’ve only encountered the kill-all-that-has-ever-lived kind (UHT), I assumed that’s what everyone does.
OP definitely has some brain worms. RFK is that you?
I believe OP is joking
Poe’s law.
The only acceptable use for raw milk is cheese. Give me a raw milk camembert any day.
So it doesn’t turn into yogurt?
My fridge isn’t full of raw milk or anything, but I think this goose is a better fit for the oven than guard duty.
Not sure if you’re joking but to make safe to eat yogurt, you’ll need to first kill the bad ones by heat, then cool it and once it is barren, you should invite the cool guys in like Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus or Bifidobacterium lactis, they’ll need to be kept cosy and warm, and that will give you yogurt.
It’s a bit like making alcohol—it’s made through fermentation, but you want it to be very controlled.
Normally you’d want to sterilize the starting mix first to kill any undesired molds and bacteria, add the fermenting agent that you want (lactic acid producing bacteria in this case) and age it in a sealed container until ready.
If it starts with any contaminants or if any are introduced during fermentation, it’d spoil the batch and make you very sick if ingested.
regular milk also needs to be refrigerated tho
If your objective is to get sick then it needs to kept room in temperature.
So is having it raw in the first place.
Do you guys really drink milk? I don’t think I’ve had a glass of milk since I was like 14.
if you want cold milk just add ice
Yes, officer, this one right here.
Adding ice is ridiculous. Add Pepsi
