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Author Topic: Raw Dairy  (Read 531 times)
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TylerDurden
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« Reply #10 on: May 25, 2008, 02:11:14 AM »

In Florida, you can by raw milk for pets only and it is marked "not for human consumption."

Craig

Yes, but anyone with brains can still pretend to buy it " just for their pets", if they want to. In the UK, it's different, I gather that Northern Ireland, and definitely Scotland, forbid the sale of raw dairy but  England and Wales allow it(the trouble is that the raw-dairy-industry is unregulated so that a number of unscrupulous farmers deliberately sel lightly-pasteurised dary asbeing supposedly "raw".
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« Reply #11 on: May 28, 2008, 01:34:37 PM »


when i was doing raw dairy i just had to drive about 45 minutes(still in Massachusetts) to a farm that sold raw milk and cheeses. all they did was put a sticker on the jug that said something to the effect of
" this is unpasturized and contains biological organisms" or something like that. it was a pretty cool set up, it was by the honor system, so id just have to write down what i took and what i expect to buy the next week and put my money in a cigar box. as far as im aware it was all legit, although it was kinda weird having to go at midnight and dodge the spotlights j/k Grin.
little hint: when you get the riddle at the door, the answer is "New England Clam Chowder".
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« Reply #12 on: September 09, 2008, 11:31:02 PM »

People used to put a silver dollar in their milk jugs to prevent spoilage. I guess the effect is similar to colloidal silver.  I wonder if you could make raw milk safer than pasteurized milk by processing it through a high surface area silver coated system. I suspect the effect is not so much from dissolving silver as from contact between the silver and the bacteria. If so, negligible  amounts of silver would be added to the milk and a milk product could be safe without being pasteurized.  Or silver plated reusable containers could be used. It is possible that raw milk could be done that would keep longer than pasteurized milk.

The preliminary testing should be quite simple. Get some pure silver wire  and make a pump  through sieve to process the milk.  Process it for different lengths of time, then see how long it takes to spoil.  Also, perhaps more important would be some highly precise testing to determine how much silver turns up in the milk.  I  doubt you would see enough to cause Argyria even in a lifetime of use, but this could be a limiting factor.

Before marketing, more extensive testing would naturally have to be done, for example with specific pathogens, but it wouldn't be too expensive to do the proof of concept testing before seeking funding. 

Colloidal silver is extremely broad spectrum, so I suspect it would be effective.  Harmful bacteria are selectively killed because they are positively charged on their outer membranes. Silver kills them without effecting the body. For this reason, beneficial bacteria might not be effected the same way.

 I would prefer milk to be unprocessed in  any way, but think it would be wonderful to trump the asshole zealots who want to heat everything and provide a milk to the general public that would be even safer than pasteurized and RAW!

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« Reply #13 on: September 15, 2008, 01:25:08 PM »

in washington state you can get raw milk or cheese but butter is illegal to purchase "for human consumption"
reeeeeediculious....
this is a funny country.
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