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The last line in the article probably explains the lack of urgency:
"Schuler said the coliform found in milk is safe to drink but could cause the milk to spoil faster than usual."
So, not really a health concern; more of a quality issue. All milk has some bacteria in it. Your nose will let you know if levels are anywhere near hazardous.
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gypsy, please research before you post please.. the crap in the milk is basically 'too much of a good thing', there is just too much of it in the milk, 15X too much, the 2% kine... thus the recall...
"...While coliforms themselves are not normally causes of serious illness, they are easy to culture, and their presence is used to indicate that other pathogenic organisms of fecal origin may be present. Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites. ..."
https://en.wikipedia.org/wiki/Coliform_bacteria
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save our indigenous and endemic Hawaiian Plants... learn about them, grow them, and plant them on your property, ....instead of all that invasive non-native garbage I see in most yards... aloha
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save our indigenous and endemic Hawaiian Plants... learn about them, grow them, and plant them on your property, ....instead of all that invasive non-native garbage I see in most yards... aloha
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I didn't think there was a recall....yet.
Puna: Our roosters crow first
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They started pasteurizing milk after people stopped buying it from a local source and commercialization introduced the pathogens into the milk supply that caused the problems. Properly handled, raw milk is as safe or safer than what you get at the store. Before refrigeration people preserved milk by making kefir, yogurt, cheeses, buttermilks, sour cream, etc other items that had to be cultured- cultures that don't work very well (or at all) with pasteurized milk. These methods are still used today- with raw milk, in most of the rest of the world.
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When you live in a city, even a "local source" is a couple of days away. And the pathogens are in the cows no matter what. Pasteurization was introduced because it's easy to get Salmonella and tuberculosis from milk. Once you have a starter culture for whatever you want, making cultured milk products works even better with pasteurized milk because you're not competing with other, unwanted bacteria. Otherwise you're taking your chances with what drops in from the air.
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I grew up on raw milk. Used to milk my Krishna neighbor's cows in too when they vacationed. The cheese and butter we made with the warm fresh milk was sublime! Nobody we knew ever got sick from fresh milk.
We had some of the "not quite recalled" 10%. We dumped it.
Wish we had a cow.
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When you live in a city, even a "local source" is a couple of days away.
We don't live in the city, but we do have to put up with (and pay for!) their "least common denominator" regulations.
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"making cultured milk products works even better with pasteurized milk because you're not competing with other, unwanted bacteria"
Many cheeses are made using raw milk and without adding any culture at all. Cheese makers using pasteurized milk use a low heat pasteurization process and then add chemicals to make the curds form because the heat destroys the proteins that naturally make cheese. There are many types of cheeses that are impossible to make using pasteurized milk, regardless of what you try to add to it. We make cheese with both raw and pasteurized milk, the difference is night and day.
