Thread: Unpasteurised?

There's a lot on the net about the pros and cons of drinking unpasteurised milk.

There's a farm near me that sells it. The cows look well and graze in the open field.

Price-wise, 30 baht per litre, about 15 baht cheaper than pasteurised.

Would you drink it?

Boil it for 60 seconds before using.

Why ask the forum? The experts give plenty of advice.

The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk

Originally Posted by charleyboy

There's a lot on the net about the pros and cons of drinking unpasteurised milk.

There's a farm near me that sells it. The cows look well and graze in the open field.

Price-wise, 30 baht per litre, about 15 baht cheaper than pasteurised.

Would you drink it?

Nope.

Where raw (unpasterurised) milk is sold in the west, it is made sure that the hygiene conditions are higher than for milk that will be sent for pasteurisation.

High hygiene, farm, Thailand. Nope.

Absolutely not. Certainly not to save a few Baht.

The cows look well

People with HIV look well until the late stages, but would you take a blood transfusion from one?

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

Quite variable.

I'd take it for yoghurt making.

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?

Stay away from it...not even for yoghurt or cheese. That is unless you know the hygiene of the place is above excellent. Nothing wrong with pasteurised and that's from someone who drank it warm from the urn all those years ago. ..how I hated September milk when the cows were eating pea pods. ... I can still taste the memory.

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?

He's right though.

There's a website called meetup.com

There's a discussion called.

Raw Milk, Butter, Organ meats, and Pastured Eggs? give it a google search not sure you can post links here these days.

Jesus....fooking sooks......remember all the dairy farmers that grew old....back in the day.....i remember as a kid, visiting relis dairy every weekend, fresh milk for smokoh, cream on top.....my grandparents had a jersey cow, milked every morning.......modern milks made in a box.....sooks.

Oh and until my supply became unreliable few months back...i was drinking it with me weeties every day......hardervto make yogurt with but

I drank unpasteurised milk when a child in the 60's

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.

^ 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.

I think you may be right!

Originally Posted by charleyboy

about 15 baht cheaper

Not the point you should be focusing on. As the others have mentioned, health is the issue.

Says the man who drinks copious amounts of Alcohol.

Sorry, do you mean me? What evidence do you have of that statement ? Despite it remotely relevant or meaningful to the thread at hand.

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.

Drunk it for many years in the 60/70s with no ill effects, we lived in a semi rural area and everyone drank it with no health problems
had our own jersey house cow back in those days in Australia, lots of people had their own milking cow

Originally Posted by petercallen

Drunk it for many years in the 60/70s with no ill effects, we lived in a semi rural area and everyone drank it with no health problems
had our own jersey house cow back in those days in Australia, lots of people had their own milking cow

So it is.

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.

Back to top

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....

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.

Back to top

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.