Raw Milk Facts

[Patrick]

Not all of the arguments against the sale of raw milk are “scare tactics”. Some are very true and very scary. We all know people whose farms are less than presentable, or whose practices leave a lot to be desired. I support raw milk sales, but all it takes is one cow or one lazy farmer to cause a problem for dozens of people. We have to police ourselves, or someone else will.

[dlskidmore]

Yeah. I feel the same way about raw milk that I feel about raw fish. I have to really know where it came from and know it’s really fresh. I can’t see buying raw milk from a big producer that mixes together the milk of multiple cows, but if I was on a small family farm and they handed me a glass of Bessie’s milk, I would not have a problem with drinking it.

[Stable-Man]

@dominiquer60 22724 wrote:

I went to keep our support of raw milk and the direct sale of raw milk. The raw milk was a bit of a struggle, but after a one on one meeting between a large western NY dairy farmer with a young eastern NY hopeful raw milk farmer, an agreement was made and the next day carried out on the delegate floor. I can proudly announce that the NY Farm Bureau now supports our state Ag Dept. to continue the NY Certified Raw Milk Program and the the direct sales of Raw Milk.

It was a worthwhile trip because I also was able to gain the support of the use of animal power for agricultural purposes and transportation, which I discuss on another thread.

Thanks for all of the great info, I certainly increased my knowledge of Raw Milk and was well armed for a debate that we were fortunate enough to not get into.

Erika

Ah, I love this stuff. Haven’t been around a while and come back to see a win. 😀

[dominiquer60]

For those of you in the raw milk business that have insurance, this is a message that was passed my way about insurers dropping raw milk coverage. You may be aware of such tales already but if not here is a look at what is coming down the way.

“Concerning insurance and raw milk retailers…Farm Family is in the process of dropping coverage for raw milk. Producers who retail raw milk,here in Connecticut, are shopping for a high risk insurer and working as a group… Don’t know yet what cost will be. As a producer I’ve known this was coming for some time because my agent and I talk. But two days ago one of the store owners where I sell, (we are allowed retail sales in all stores…we are fortunate) called to say that they would not be able to sell my milk because his insurer, Farm Family, would not cover it. His renewal comes in March and that is when the exclusion takes place, at renewal. Mine happens in August and so far the store owner is ok with me providing a certificate of insurance.
Today I received a call from another store saying they will not be able to continue selling my milk. Nationwide, their insurer, had come to inspect at renewal and told them that they would not renewal if raw milk was offered for sale at the store. The idea of certificate was offered but rejected. So no more sales there until I figure out a different way.
At least in Connecticut Farm Family is not the insurer for Farm Bureau, Nationwide is…
I talked with Pete Kennedy at the Weston Price group and he is beginning to receive calls from raw milk cheese producers and on farm poultry processors with the same situation.
Are others out there facing this situation…it would be great to work together….Thanks”

[dominiquer60]

Goodish news,
since NY Farm Bureau supports Certified Raw Milk, so does the Farm Family Insurance company. They wanted desperately to have nothing to do with raw milk, but since they want to be affiliated with our organization so badly, they bend to our policy, at least for this year:) They will have nothing to do with milk coops, cow boarding, and unlicensed raw milk dairies, but if you are one of the 34 in the State’s Certified Raw Milk Program, you are still covered, for now.
Erika

[Tim Harrigan]

I just found this website http://www.realrawmilkfacts.com/ It looks like they come at it from both a scientific and more popular approach.

[Andy Carson]

I just recently happened onto a local dairy that I will get milk from in the future (There was a bridge out that took me on a road I don’t normally take). They use a different pasturization process that is more suitable to smaller dairies (I can’t remember the details of it). The milk tastes fantastic, although I have no idea what the pasturizing has to do with it. Maybe I am tasting the freshness of the milk or possibly the fact that the cows are grassfed? Either way, maybe the facts that it is fresh, local, and raised with care is more important to my tastebuds than the pasturizing issue? I certainly support everyone’s right to buy, drink, and sell nonpasturized milk if they want to, but just wanted to share this thought… Personally, if I had the choice of fresh local pasturized milk and old, nonpasturized milk from a distance away, I know what I would pick… If I had the luxary of choosing between fresh, local, pasturized milk, and fresh, local, nonpasturized milk I would probably let my tastebuds choose. I am not sure which they would go for… I would certainly be open to either possibility.

[Andy Carson]

I went back to my local dairy to get another gallon of milk today and started a conversation about raw milk. Come to find out, the farmer is a big proponent of raw milk and actually sells quite a bit of it. You just have to ask for it, and sign some documents saying you are a member of a co-op, are an informed customer, know it’s not pastized, won’t sue them, etc. I think that without all these conversation about raw milk I wouldn’t have even thought to ask… Either way, the milk that was yumy pasturized tastes even better (actually MUCH better) raw. Maybe it adds some credibility that I expected it to taste much the same… I am definately a convert. Thanks everyone for bringing this topic up enough I tmhought to ask and if anyone out there hasn’t had raw milk recently, give it a try.

[near horse]

Hi Andy,

I think that “other” pasteurization process is run at a lower temp but for a longer time (I’m thinking it was 140 degrees for a few hours?). But raw milk is good stuff.

[Rivendell Farm]

Andy,
There is a new pasteurization process that doesn’t involve heat. Instead it uses a filter fine enough to remove bacteria. It would be suitable for small operations. Bob

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