Idaho, by contrast, has taken a very different raw-milk route. “Raw milk comes straight from the cow or goat. We don't do anything to it except filter it and flash cool it and bottle it,” said Debra Jantzi, owner of Treasured Sunrise Acres, a Grade A raw-milk dairy in Fruitland. Pasteurization, on the other hand, is a heating process that kills bacteria and other pathogens and has been a standard practice in the U.S. dairy industry since the mid-20th century. Many state and federal health agencies claim that raw milk is dangerous to drink—citing a 2010 outbreak of campylobacter from raw milk in Indiana—and, therefore, ban or greatly restrict its distribution. Raw-milk advocates, like Jantzi, counter that pasteurization kills flavor, as well as beneficial bacteria and the nutrients that make milk healthful/Guy Ford, Boise Weekly. More here. (AP file photo of raw-milk producer for illustrative purposes) H/T: SamC.
Question: Do you drink raw milk?