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Article: Raw Milk and the Sour State
- Article from:
- Freeman
- Article date:
- January 1, 2009
- Author:
CopyrightCopyright Foundation for Economic Education, Incorporated Jan/Feb 2009. Provided by ProQuest LLC. (Hide copyright information)
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Take a moment, if you will, to think about the milk you buy from the grocery store.
Whether it is an expensive organic brand or simply carries a mega-chain store name, that milk has undergone pasteurization and homogenization. In pasteurization it has been quickly heated to temperatures up to 250 degrees Fahrenheit for a few seconds to kill bacteria. In homogenization the milk has passed through a tiny valve at pressures exceeding 20,000 pounds per square inch, breaking up fat globules so that cream does not rise to the top. In addition to these volatile treatments, your milk may come from cows fed specially designed hormones to help the animals produce at a rate far beyond that which ...