Thread: Unpasteurised?

And the best Turds are produced by supposed Thai/Chinese parents hey Jeff.

I had a Welsh bird when I lived in Spain who used to drink milk straight from the teet (goat and cow) when she was a kid.

She wasd a fukkin head banger. Not sure if that was cos she was Welsh or because of the raw milk though

Originally Posted by stroller

I'd take it for yoghurt making.

Sounds good for yogurt, I don't drink cow milk, it's indigestible for most humans.

Goat milk is where it's at, goat cheeses yummy. I gotta get back to France.

Originally Posted by Mr Earl

Originally Posted by stroller

I'd take it for yoghurt making.

Sounds good for yogurt, I don't drink cow milk, it's indigestible for most humans.

Including the natural 57 bovine [particular to cows] hormones that are unhealthy, aside what the milk producers do to their diet/feed/additives and continuing hybrid of the creatures - especially such European/Western practices.

Pasteurised/Unpasterised - that shouldn't be of true discussion for concern, but the type of milk one consumes - and general crappy diet and food systems that most think they enjoy.

Originally Posted by Horatio Hornblower

^ Perhaps hes one of the HIV people you referred to.

Scat man is just an old fucker that has nothing better to do with his life,besides post all day on multiple forums.

Originally Posted by Horatio Hornblower

Says the man who drinks copious amounts of Alcohol.

Originally Posted by Horatio Hornblower

You really shouldn't give advice when your dietary intake is based on how much shit you can put in your mouth in one day.

What proof do U have. I've read your thread postings, think it's called what you drinking today or something like that, I can always go find it if you want and post the link.

You're supposedly a chef. This is a thread about a topic that you should be knowledgeable about and could give some input. Instead you just act like a dick.

I wouldn't drink unpasteurized milk .... there's a reason why it's universally sold pasteurized to us city folk....

What about, I use it with my porridge?

Have to boil it and then simmer...Surely that would be fine?

.
When handled improperly, unpasteurised milk is a breeding ground for salmonella, listeria, E.coli and TB - bacteria that cause serious and sometimes fatal illness.

The stuff is so dangerous that shops are banned from selling it directly to consumers in England and Wales. And it is banned completely in Scotland, Australia and around half the states in the U.S.

Can I have your hedgehogs?

Originally Posted by Little Chuchok

Originally Posted by thaimeme

Originally Posted by Little Chuchok

Food safety of raw milk
Raw milk is not pasteurised, which means it misses out on an important process that kills disease-causing bacteria. Learn how to manage health risks associated with the product.

Harmful bacteria

Raw milk from any animal can have Shiga-toxin containing E. coli (STEC), Listeria or Campylobacter. Most commonly, this can cause severe gastrointestinal illness but it has also been linked with tuberculosis, paralysis, serious kidney problems in children, and brain problems in the elderly.

Despite these risks, there are people in city and country areas who choose to consume raw milk. In 2014, this led to 10 outbreaks of illness.

41 people were affected.
9 of the 10 outbreaks involved children under 15 years old (6 involved children aged 2 or younger).
2 children developed Haemolytic Uraemic Syndrome (HUS) – a severe complication of STEC infection that includes kidney failure.
New regulations – 1 March 2016

New regulations will require registered farmers to sell raw milk directly from the farm gate or by home delivery. There will be no more collection points. Customers buying raw milk will be asked to supply their contact details, so they can be reached if a batch of milk fails hygiene or pathogen testing.

There will be a transition period for existing producers up until 1 November 2016.

Read more about the new regulations
Learn the background to the new regulations
Nutrition – pasteurised v non-pasteurised

Pasteurisation is a simple process where milk is heated to kill bacteria. There's more than one technique but, in New Zealand, suppliers warm milk to 72degC and hold it at that temperature for 15 seconds. The process has minimal effect on milk's nutritional qualities.

Fat and proteins: minimal effect on composition.
Minerals: no effect.
Vitamins: almost no effect on riboflavin, B6, B12 or folate; 10% loss of vitamin C.
Protein: no impact on nutritional quality.
Enzymes: minimal effect when using the New Zealand pasteurisation technique.
There's no substantial scientific evidence to suggest raw milk offers any health benefits over pasteurised milk.

The MPI assessment reviewed by the Office of the Prime Minister's Chief Science Advisor concluded "the claimed health benefits of raw milk compared with pasteurised milk are, for the most part, not backed by scientific evidence".

Can I get risk-free raw milk?

No – you can't. Potentially harmful bacteria live in the gut of many healthy animals and are consequently everywhere on farms. They can dwell on clean-looking surfaces, such as milking cups, and spread from there to the milk.

While the best production and processing practices will reduce the health risks to consumers, they can't remove them completely. There's no easy way to tell if raw milk is carrying bacteria. It has to be analysed in the laboratory.

People at greatest risk from raw milk

Raw milk is a risky food for anybody who consumes it, but some groups of people are especially vulnerable, including:

young children and babies
the elderly
pregnant women
people with a weakened immune system.
The immune system can be weakened by surgery, certain medications, and long-term illnesses.

To avoid getting sick

In the home, the most reliable way to avoid getting sick is to heat raw milk to 70degC and hold it at that temperature for one minute. If you don't have a thermometer, heat the milk until it reaches boiling (or scald the milk).

Who to contact

If you have questions about food safety, email info@mpi.govt.nz.

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I have had raw milk on and off for years without getting the slightest bit ill.

You can't make decent Cheese using pasteurised milk though....

The best curds produced derive from other hoofed creatures besides your usual cows - almost always raw.

What, sheep and goats?

Not nearly as good as cheese from cows milk.

Perspectives and knowledge will certainly differ....applies to those conditioned in this manner.

Originally Posted by Mr Earl

Goat milk is where it's at, goat cheeses yummy. I gotta get back to France.

Have you tried Vale cay Fermier? It is pyramid shaped and covered with charcoal. Lovely texture, like avocado. Another great one to try is Saint Maure de Touraine. Plenty of others, in Loire especially.

I like cow and goat cheese equally but I am normally a little more careful with amount when it comes to unpasteurised. Can give awkward moments.in company.

Originally Posted by Troy

Originally Posted by Mr Earl

Goat milk is where it's at, goat cheeses yummy. I gotta get back to France.

Have you tried Vale cay Fermier? It is pyramid shaped and covered with charcoal. Lovely texture, like avocado. Another great one to try is Saint Maure de Touraine. Plenty of others, in Loire especially.

I like cow and goat cheese equally but I am normally a little more careful with amount when it comes to unpasteurised. Can give awkward moments.in company.

I like the charcoal one as well.

I generally sleep by myself in a tent and honestly don't find it offensive, maybe kinda refreshing...

Sometimes I've run accross some local craft salami which is also to die for.

Last one was a Roquefort salami, words fail me to describe it. Found in the Thiviers market, in Dordogne

I looked up a few of my favourite cheeses from UK, France and Italy to see if they were pasteurised or not.

I noticed that Roquefort is sold unpasteurised in Europe but pasteurised in USA. Have any of our American cousins tasted both and found a difference?

I have noticed that stilton, blue Shropshire and Gorgon zola tend to give me less reason to sleep alone in a tent than Roquefort.

Originally Posted by Troy

I looked up a few of my favourite cheeses from UK, France and Italy to see if they were pasteurised or not.

I noticed that Roquefort is sold unpasteurised in Europe but pasteurised in USA. Have any of our American cousins tasted both and found a difference?

I have noticed that stilton, blue Shropshire and Gorgon zola tend to give me less reason to sleep alone in a tent than Roquefort.

For me unpasteurised cheese is the best.

Cowmilk is not the same as lets say 30 years ago.
The more milk a cow produces the more sicknesses it will get which means more antibiotics are needed.
A cow 200 years ago gave 1000 liters year
Now its about 7000 liters a year.
I try to buy more organic food. There is a difference in taste and quality.

What I'am trying to say is: Be choosy which nipples your sucking on

Can one of you fokkers answer my, porridge question!

^Yes. But I'm not going too.

Originally Posted by HermantheGerman

Cowmilk is not the same as lets say 30 years ago.
The more milk a cow produces the more sicknesses it will get which means more antibiotics are needed.
A cow 200 years ago gave 1000 liters year
Now its about 7000 liters a year.
I try to buy more organic food. There is a difference in taste and quality.

What I'am trying to say is: Be choosy which nipples your sucking on

Exactly....like would anyone suck on phuketbounds titties ?.........wonder if she pasturises them..

Pasteur discovered that boiling milk prevented listeriosis. diptheria, typhoid and brucellosis. I highly doubt raw milk in Thailand is tested for any of those pathogens.
I wouldn't mess with it.

Originally Posted by rasderek

Pasteur discovered that boiling milk prevented listeriosis. diptheria, typhoid and brucellosis. I highly doubt raw milk in Thailand is tested for any of those pathogens.
I wouldn't mess with it.

Read the full thread. The Teakdoor Science Institute (a branch of CSI TD) has discovered that unpasteurised milk is much better than pasteurised as long as you boil it for a while first!! You couldn't make it up!

We used to heat (pasteurized, at 71 C for 15 seconds) all the morning's miking in India, then let it cool and settle before skimming off the cream for butter.

Us kids would watch for the thermometer to reach 71, then fight to turn the stove off!

No problems.

Originally Posted by Henrie

Originally Posted by nidhogg

Originally Posted by thaimeme

Depends on the type of milk and the process.
Milk is not all the same - pasteurised or not.

Quite variable.

Fucking hell jeff. Dont you ever give it a rest?

I got a red from this rancid piece of shit called Jeff for my posts on this thread.

This rancid piece of shit should have its repo unhidden.

Smeg's a bit delicate.

Or perhaps he's just been unpasteurised for a long time.

Anyway...The guy round the corner who drank this unpasteurised milk, died a couple of weeks ago.

RIP. Coconut Dave.