Older story but it checks out.
After the West Virginia governor approved a bill that would allow citizens to drink unpasteurised milk, several legislators toasted the new law with a glass and promptly fell ill.
“I’m not feeling that great,” said Pat McGeehan, who said he was handed a glass of milk in a corridor of the capitol building in Charleston, shortly after the bill was signed into law.
In a remarkable display of open government, Mr McGeehan allowed a crew from WSAZ, a local television station, to interview him as he lay prone upon a sofa in his office, eyes closed, a patina of sweat upon his pale face.
“I think it’s probably just some sort of bad stomach virus,” he said. “There is definitely some other colleagues that have similar symptoms.”
Mr McGeehan has named Scott Cadle, a Republican, as the man who supplied him with the milk, an act which may technically have been in breach of the law.
Mr Cadle, who also fell ill, had sponsored the bill, approved last week by the governor, which allows for “herd sharing” agreements. It would allow West Virginians to buy a share in a cow, goat or other “milk producing animal” and receive its milk raw.
First they must sign a statement acknowledging the “dangers of consuming raw milk that may contain bacteria, such as brucella,campylobacter,listeria,salmonella and E. coli”.
An investigation into the causes of the stomach upset is now under way.
Allison Adler, a spokeswoman for the department of public health, said that “the distribution of raw milk was in violation of the law and that it may have caused an outbreak of disease”.
Is the full fat a problem if you, say, mix heavy whipping cream into whole milk or egg nog to improve the mouthfeel?
This is a genuine question because I want to get a couple of goats if I ever get some land, since you can pressure can the milk for the same pasteurization as shelf-stable milk, and I don’t mind the taste of that. I’ll obviously let it settle out somewhat, and skim the creamiest cream, but it’ll probably still end up being pretty heavy fat content.
Granted I’ll mostly be using the milk itself for coffee and baking, so it probably doesn’t really matter that much, but I’m still curious.
It's the homogenization wherein the long chain fat molecules are shattered by the ultra whipping that makes whole milk, cream and cheeses today more digestible for people who've not grown up with raw milk. Pasteurization of course cooks out bacteria, but it doesn't break down the fat chains.
The best separation and skimming can't get it all and the remainder is kinda stringy and are what, as kids, we used to call "milk snots". It doesn't rise with the actual cream as it's sorta.. snot-like and hangs out in the milk.. it will slip right through sieves and filters, so the industry just blends it smooth.