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Memphis, NY | I realize full well what the process is. If you prefer milk with a six month shelf life at room temperature, have at it. I feel the processing of milk to the degrees it is done is what has ruined the fluid milk market. When pasteurization was mandated in 1917, the goal was to reach bacteria levels POST- pasteurization that were tenfold poorer than the raw levels we produce today. In the meantime the processors enjoy carte blanche with the market, and consumption goes down every year. | |
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milk
