Milk is the life’s blood of human kind, except when it is consumed in its most natural state without the bacteria-killing treatment of pasteurization. Then it becomes something entirely different, and those who drink it are playing a form of Russian roulette. Sooner or later chances are good the hammer will come down on a chamber loaded with disaster.
At least that’s what I grew up being taught by a man who knew the dangers of untreated milk as well as anyone. My father spent most of his adult life as a public health official trying to clean up the nation’s milk supply at a time when infant, and for that matter, adult mortality was significantly higher than it is today — much of it brought about by unregulated consumption of milk and other products where pathogens lurk.
His credentials were substantial. He was a member of the World Congress for the Utilization of Milk, one of those who wrote the national Three A Day Dairy Standards, commissioned in the U.S. Public Health Service, an inventor of testing equipment and the director of the International Association of Milk and Food Technologists.