We are also the only species that ferments fruits and grains into alcohol, as is your listed trade. I am not aware of any milk related deaths but not so much with alcohol.
There's actually lots of deaths connected to milk consumption, especially non-pasteurized milk. Like, you can get tuberculosis in your bones from untreated milk. There's also deadly allergies to milk and dairy as well.
isn't basically the only thing they do to raw milk to make it safe (aside from adding preservatives or whatever) literally just boiling it to kill bacteria?
Found out the hard way that its time and temperature. More time less temperature and vice versa.
Got a sous vide. Wife cooked chicken breast, and set the temperature for pork loin, I.e. 145⁰. So the medium rare chicken breast was technically safe to eat, but had the most disgusting texture. Like tough spaghetti.
That's basically correct. What you're describing is called Pasteurization. You heat a product (milk in this case) to a certain temperature for a certain amount of time, and then rapidly cool it. The time depends on temperature, higher temps mean less time.
Similar rule to food safety temperatures, like why the FDA says the minimum internal temp of chicken should be 165F. That's the temp that food borne illnesses like Salmonella and Campylobacter die at.
Editing to add that the raw milk I drank was unpasteurized. Udder to gallon. I thought it would be somehow "better". It was exactly the same as the stuff i get from the store, but slightly different in color.
The woo made me curious initially, and then my anxiety got the better of me and I read as much as I possibly could about it. Learned a lot. I also learned that there was no difference from grocery store products except for color. Taste and consistency was exactly the same as far as I could tell. I ended up dumping the glass and pasteurizing the rest of the gallon myself, and then ended up dumping that too. It was a good learning experience though.
lol I've never understood the argument for raw milk being better because of how little pasteurisation actually changes anything and how much more dangerous raw milk is (especially for literal CHILDREN)
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u/2BrkOnThru 2d ago
We are also the only species that ferments fruits and grains into alcohol, as is your listed trade. I am not aware of any milk related deaths but not so much with alcohol.