I have had raw milk in the past - long before it was the in thing. I visited a farmer (his daughter wasn’t as hot as I was lead to believe) and they just got their milk from the tank after milking was done. Since then I can’t stand store bought milk. Though I suspect fresh is what matters more than raw.
Still knowing what I do now I won’t drink it again.
Carefully cleaning the udder and teats, and very quickly refrigerating raw milk should significantly reduce the risks of bacterial contamination and growth. This is not done in most cases though, so raw milk usually carries a much higher risk of listeria.
Having had listeria once–contaminated green beans–I very much do not recommend it.
I have had raw milk in the past - long before it was the in thing. I visited a farmer (his daughter wasn’t as hot as I was lead to believe) and they just got their milk from the tank after milking was done. Since then I can’t stand store bought milk. Though I suspect fresh is what matters more than raw.
Still knowing what I do now I won’t drink it again.
Carefully cleaning the udder and teats, and very quickly refrigerating raw milk should significantly reduce the risks of bacterial contamination and growth. This is not done in most cases though, so raw milk usually carries a much higher risk of listeria.
Having had listeria once–contaminated green beans–I very much do not recommend it.
Iirc, Europe has raw milk. They only do basic filtration. That’s why they don’t refrigerate it.
european milk is definitely pasteurized and refrigerated, not sure where on earth you’ve seen room temperature milk…
we do however also have extra pasteurized milk, which is more tolerant of storage conditions and time