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Local farmers won’t sell raw milk

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Posted: Wednesday, August 10, 2011 12:00 am | Updated: 8:05 am, Wed Aug 10, 2011.

A new report finds that a handful of states are clamping down on standards to regulate bacteria in raw milk, but local dairy farmers say they will not be affected.

Lodi dairy farmers refuse to sell raw milk primarily because the milk contains levels of bacteria that may not be in line with current state regulations. Such levels increase the risk for illness among consumers.

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4 comments:

  • Shannon Mirfield posted at 11:38 am on Fri, Aug 12, 2011.

    Shannon Mirfield Posts: 41

    My husband grew up on a farm and LOVES raw milk. I do NOT.

     
  • Roger Bird posted at 7:10 am on Thu, Aug 11, 2011.

    bachcole Posts: 1

    Just as the public will often not discriminate between pasteurized milk and raw milk, the public and even most ag types do not understand that raw milk advocates do not merely mean unpasteurized when they say "raw milk". The cows must be grass-fed, pastured with loving care and the milk must be handled with obsessive concern for cleanliness and cooled to just above freezing. Otherwise, confinement dairies whose practices wouldn't pass muster with the ASPCA should pasteurize their milk. To not do so is not only illegal, it is immoral.

     
  • Carolyn O'Connor posted at 10:59 pm on Wed, Aug 10, 2011.

    Carolyn Posts: 1

    I agree with Paul. A conventional dairy has cows standing in hoof (or higher) deep manure, then the cow lays down and drags the udder through this stuff! This is not how milk cows are handled in farms where they are raised naturally having access to green pastures, where cleanliness is paramount.
    This whole Gestapo reaction is nothing more than protection for the dead-milk industry. Read http://westonaprice.org/press/press/government-data-proves-raw-milk-safe......... and know the truth.

     
  • Paul Melzer posted at 4:11 am on Wed, Aug 10, 2011.

    traildawg Posts: 1

    Thanks to the Lodi News-Sentinal for publishing this article. Those of us who have followed and studied this subject understand that the licensing for dairies producing and selling raw milk demands much more stringent standards than dairies such as the Kaehler Dairy—this goes back to the Steuve Dairy and before. Ms. Kaehler's comment that she would simply never sell raw milk because of the bacteria in her dairy's milk speaks more about the lower quality of their product than it does about raw milk itself.

     

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