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milk
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outsidethebox
Posted 3/19/2019 08:11 (#7388704 - in reply to #7388510)
Subject: RE: milk


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 - PapaD : 3/18/2019 18:59
    • RE: milk - outsidethebox : 3/18/2019 19:17
      • RE: milk - Mountain Mechanic : 3/18/2019 20:36
      • RE: milk - Russ In Idaho : 3/19/2019 06:13
        • RE: milk - outsidethebox : 3/19/2019 08:11
          • RE: milk - Russ In Idaho : 3/19/2019 08:28
            • RE: milk - nydirtfarmer : 3/20/2019 09:21
    • RE: milk - Tennessee Cattleman : 3/18/2019 20:34
    • RE: milk - Mountain Mechanic : 3/18/2019 20:41
    • RE: milk - School Of Hard Knock : 3/19/2019 08:46
    • RE: milk - sonic : 3/19/2019 10:25
      • RE: milk - born_in_ad1 : 3/19/2019 10:57
    • RE: milk - CMN : 3/19/2019 17:53
    • RE: milk - ryan elias : 3/19/2019 20:11
    • RE: milk - Now_What : 3/19/2019 20:13
    • RE: milk - Not quite the middle : 3/19/2019 21:56
      • RE: milk - BrentOntario : 3/20/2019 18:11
    • RE: milk - cih1660 : 3/21/2019 12:38
    • RE: milk - tooth and nail : 3/21/2019 19:49

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