Filtered milk far superior than pasteurised

cepheus

I have been away for more than three weeks, and left a partly used container of Cravendale in the fridge. It is now 2 weeks past it's best before date, so probably 6 weeks from purchase yet I still can't smell or taste any sourness. I had my cereal with it last night (funny eating habits) and it still tastes better than pasteurised milk!

I laugh at a traditionalist guy who insists on buying 'Fresh' bottled milk from the Milkman. If he has more than three unopened bottles of Milk in the fridge the fourth one always seems to be sour!

antrobus

What you meant to write was " Filtered milk far superior to non-filtered milk"

"our milk is pasteurised, homogenised and filtered to make it purer."
http://www.milkmatters.co.uk/newsroom/faq/

Cravendale has always claimed that 'filtering' removes more of the bacteria that turns milk sour. Whether that matters to you, depends on how long you need your milk to last. There can't be that many people who keep a carton of milk hanging around on their fridge for six weeks!

paddyrg

It is a processed product, personally I like my milk pasteurised, non-homogenised, and am ambivalent about filtering. When we kept a cow, I had unpasteurised, non-homogonised, non-standardised every day and loved it - but I knew the freshness and providence was guaranteed :-)

cepheus

paddyrg wrote: »

It is a processed product, personally I like my milk pasteurised, non-homogenised, and am ambivalent about filtering. When we kept a cow, I had unpasteurised, non-homogonised, non-standardised every day and loved it - but I knew the freshness and providence was guaranteed :-)

Proponents of unpasteurized milk make the argument that if milk is obtained from humanely raised cows that are grass fed and handled hygienically, then there is little problem with disease.[7] However, raw milk can become contaminated in a number of ways: by coming into contact with cow feces or bacteria living on the skin of cows, from an infection of the cow's udder, or from dirty equipment, among others. Improperly handled raw milk is responsible for nearly three times more hospitalizations than any other foodborne disease outbreak, making it one of the world's most dangerous food products.[8]

http://en.wikipedia.org/wiki/Pasteurization

George_Michael

Improperly handled raw milk is responsible for nearly three times more hospitalizations than any other foodborne disease outbreak, making it one of the world's most dangerous food products

From the link provided:

According to the Centers for Disease Control (CDC), there were 86 reported food poisoning outbreaks from raw milk between 1998 and 2008, resulting in 1,676 illnesses, 191 hospitalizations, and two deaths

So in a 10 year period, untreated milk was responsible for an average of 8.6 poisoning outbreaks per year, with 2 people dying in those 10 years.
Hardly what I would think of as high risk.

Each year in the USA alone, there are approx 40,000 confirmed cases of salmonella poisoning from contaminated chicken with about 400 people dying,
http://www.foodsafetynews.com/2012/01/haccp-credited-for-reducing-salmonella-cases-from-chicken/
yet this doesn't even get a mention in the list of dodgy foods in the link.

wary

Personally I recommend soya milk ... much nicer than cows milk and doesn't go off as quick.

VfM4meplse

wary wrote: »

Personally I recommend soya milk ... much nicer than cows milk and doesn't go off as quick.

I really struggled to find a soya milk that was vaguely drinkable on it's own, but got used to it in tea, coffee and cereal. In the end I just bought Lidl's chilled / Sainsbos value but they never compared to the fresh taste of milk. Lots of milk substitutes are sweetened, they are just gross.

wary

VfM4meplse wrote: »

I really struggled to find a soya milk that was vaguely drinkable on it's own, but got used to it in tea, coffee and cereal. In the end I just bought Lidl's chilled / Sainsbos value but they never compared to the fresh taste of milk. Lots of milk substitutes are sweetened, they are just gross.

Yes, some soya milk brands aren't very palatable, and certainly don't go for the sweetened version as these are indeed gross. I don't have milk in my tea/coffee, but I'm not sure that soya milk would be too nice in these. I use it primarily for cereal & protein shakes.

peachyprice

I guess it comes down to just how processed you like your foodstuffs to be.

I'm sure Dairylea triangles last much longer than a block of natural, unpasteurised cheddar but I know which I'd prefer to eat

VfM4meplse

peachyprice wrote: »

I guess it comes down to just how processed you like your foodstuffs to be.

I'm sure Dairylea triangles last much longer than a block of natural, unpasteurised cheddar but I know which I'd prefer to eat

I don't think I've ever had unpasteurised cheese! But agreed, plastic cheese is nasty.

cepheus

Perhaps one also has to allow for the fact that raw milk is rarely consumed unlike chicken, and it refers to hospitalisations per consumption?