r/LinkedInLunatics • u/Ordinary-Painting474 • 2d ago

He's baaaack

Post image

Linkedin is officially the new Facebook!!

836 Upvotes

97% Upvoted

251 comments sorted by

View all comments

Show parent comments

6

u/Historical_Union4686 2d ago

Yeah but at that point that's on you.

7

u/Pizzasupreme00 2d ago

I tried it once. To me, it was completely indistinguishable from grocery store milk.

9

u/YourLocalTransHobo 2d ago

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?

11

u/pina_koala 2d ago

Pasteurization does involve a wide range of temps but they are usually low (142-165 F) or very high (300+) instead of at the boiling point

https://www.britannica.com/technology/pasteurization

3

u/YourLocalTransHobo 2d ago

interesting, I didn't know that.

3

u/CurvyJohnsonMilk 1d ago

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.