Milk and its products have similar nutritional value ( if not taste ) , whether pasteurised or not.


• Pasteurisation was first developed by Louis Pasteur about 150 years ago and involves heating milk to a specific temperature for a set time. This kills harmful “ bugs “ ( which might cause tuberculosis, typhoid fever, diphtheria, brucellosis, dysentery and listeriosis ). UHT ( ultra heat treated ) milk involves higher temperature and allows milk to stay “ safe “ for much longer, but only if the original pack is unopened. Refrigeration is needed after opening any pre-treated milk / products, because low levels of other “ bugs “ may still be present.


• “ Raw “ milk may in fact be produced in dairies with higher hygiene standards than those where heat treatment allows complacency and cruelty to animals.



• If in doubt, check the label and the source ! It’s legal to supply unpasteurised milk/products direct to consumers in England, Wales and Northern Ireland, but not Scotland, and the situation varies in different countries.


• Symptoms of food poisoning from harmful bugs in raw milk are just like those from other causes – vomiting, diarrhoea, abdominal pain, fever, headache, and body ache.



• There are over 100 types of mycobacteria ( the bug causing TB ). Almost all human TB is caused by breathing in infected air droplets from someone with active lung TB. “ Bovine “ TB ( from cows ) probably causes less than 1% of human TB ( a tiny proportion of that is from raw milk ).


See also http://filipinaroses.com/showthread....119#post426119