Raw Milk
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Raw milk started to appear more often in the news in the early twenty-first century, due to a number of books written about it and advocacy organizations which promoted the idea that raw milk is healthier for people to drink than pasteurized milk.
raw milk = real milk = fresh milk A few decades ago, the cream in milk would rise to the top and a glass of milk sitting on the counter would gradually turn sour. No more.
Raw milk enzymes are destroyed by traditional pasteurization procedures. Heat inactivation of alkaline phosphatase (AP) is used to determine the efficiency of the pasteurization process in cream to ensure quality and safety. AP is not found in butter.
When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria naturally present in raw milk turn the milk sugar into lactic acid.
Those preferring raw milk argue that the pasteurization process also kills beneficial microorganisms and other important nutritional constituents.
If the cheese was made with raw milk from the "home farm" dairy, mountain chalet or hut dairy, and it did not include milk from other sources or farms, the cheese was labeled as a Fermier cheese.
The Raw Facts about Raw Milk
Because of its rich flavor, high vitamin content and digestive enzymes, raw milk has a devoted following in some areas where dairy farms supply it to the surrounding community.
Listeria has been associated with foods such as raw milk, soft ripened cheeses, ice cream, raw vegetables, raw and cooked poultry, raw meat and raw and smoked fish.
Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top.
This hard cheese, aged 12 to 24 months or longer, is produced by artisans from the raw milk of cattle fed fresh fodder in their spring and summer pasture.
Cream - a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; ...
Camembert is a soft cows' milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, ...
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Comté (Fr.): large wheel of cheese of cooked and pressed cow's milk; the best is made of raw milk and aged for six months, still made by independent cheesemakers in the Jura mountains. Certified with a Eurpoean A.O.C.
 See also: Milk, Cheese, Cooking, Flavor, Cream
  
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