By: Arthur Anderson I’m talking about basic cow’s milk. I used to drink milk by the gallon. But today milk is a different product. I can’t help but ask why, if 7500 years ago our bodies adapted to the consumption of cow’s milk, today we have high levels of intolerance to milk consumption. And why most milk from the store can’t be used for cheese making, something I started dabbling in. Milk was consumed primarily in its raw form until the late 1800s/early 1900s. At this time populations had grown to a point that farmers couldn’t get milk to market in a timely fashion which allowed for diseases like tuberculosis, diphtheria, and scarlet fever and harmful bacteria Salmonella, Listeria, Staphylococcus aureus, and Escherichia coli to flourish. To address this issue commercial pasteurization was introduced into milk production. Pasteurization is a simple process of heating milk to 145 dF for 30...
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