Anyone seen this?
http://www.nytimes.com/2011/02/05/business/05cheese.html (http://www.nytimes.com/2011/02/05/business/05cheese.html)
That's lousy news, Jos, though not unexpected. I knew they were reviewing the arbitrary 60-day window, and also suspected it wouldn't come out on the side of simply putting in better safeguards, over further arbitrary rules.
I'm curious why not much of a discussion on the natural pathogenic inhibitory properties of raw milk isn't part of the discussion mix, at least from what I read. (I'm going off of Paul Kindstedt's chapter on pasteurization, and its detailing of the challenge studies to the raw milk-epidemiological literature...saying, in part, "It is likely that the use of pasteurized milk for cheesemaking provided E. Coli 157:H7 with a more protective environment than raw milk....").
nice find-It's time to get the pen out again members. The fact that a cheese producer would try to circumvent the laws is the troubling aspect here because all the general public will pick up on is the fact that it was a raw milk cheese. It hurts us all. I would agree with one aspect of the article in that the law was written based not on science and the dating was arbitrary, and there has been a huge change in the worlds microbes in since the 40's. The guide word here is follow strict sanitary guidelines and age fully.
I have mixed feelings about this, in general, no specifics... and any changes will only affect me as a consumer because I'm not a producer. But it does worry me on several levels, including my right to choose.
I went to visit a new and very small local dairy today, to see how clean and sanitary their operation appears to be. It satisfied me enough that I would buy their milk to make cheese. (I don't drink milk.) On the other hand, I recently went to a small dairy goat farm who hand-milk about 50 goats. I never saw anyone wash their hands between milking and putting feed in the bins, nor washing muddy udders, nor buckets. I didn't buy anything.
The human system is generally pretty good at fighting pathogens, but in today's hyper-sanitized society (at least in the US) we are losing our natural resistance.
Darius- the benefits of consuming raw milk are many. The perception that commercially produced pasteurized and homogenized milk is always the better product is very much open for discussion. In fact there have been more than a few cases of commercially processed milk resulting in sickness in recent memory. My own belief is that raw milk form a source that you KNOW you can trust is always going to be the better and healthier choice. I also think(although this is hotly debated also)that some of the rise in heart and cardiovascular disease is due to the consumption on all the homogenized dairy products(homogenization breaks the fat globules into extremely small particles so that they can stay suspended). Have a look at the attachments that I have placed with this post. Ultimately it boils down to your comfort level and trust of your local supplier. Here in New York you can buy raw milk from a licensed dealer that has has to jump through the regulatory hoop(possibly a good thing) Good luck on your quest...
Thanks, Keith.
I keep abreast of the RealMilk campaign, and would buy raw milk in a heartbeat from a trusted source.
I'm still considering a cow even though the prospects pf milking 2X/day, 24/7 are daunting at any age, much less mine! They kept one on this property many years ago and the barn could be repaired. Alas all the fencing is gone. Even with those obstacles, there's still the conundrum of the daily amount of milk and a one-person household. I couldn't sell any extra either, given the powerful dairy conglomerates and the US laws.
Sorry - I know I am off-topic, but wanted to address Darius's concerns about keeping a cow.
Keeping a cow doesn't have to be that daunting. My cow is a high producer, as she is JerseyXHolstein, but I am now milking just three to four days a week, once per day. Her calf is over three months old and is half Red Angus, so he has a very healthy appetite. I am able to run him with her on the days I don't milk and just separate them overnight prior to wanting to milk the next morning.
Check out the KFC forum (http://familycow.proboards.com/index.cgi?). There are people there that foster a couple of calves onto their cows and only milk once a week or so when they want milk for the house. If you have neighbors with chickens or pigs, they might enjoy bartering with you for your excess milk to feed those animals. I feed my chickens a half gallon of milk a day - a heated dog dish keeps it nice and liquid for them in the winter - and they fight over drinking the milk.
Just a couple of ideas for you, in case you wanted to think about it some more!
Thanks, Karen. It is still a remote possibility, and as you say... you have found a way to make it a bit easier. Of course, you are much younger than my 70 years... and that really IS a factor.