Food Safety is Important

Today, better animal husbandry, better hygiene, and widespread testing, have made diseases such as tuberculosis and brucellosis that spread through urban populations (bovine and human) in the 19th century rare. Yet food-borne illness is still a threat.

Like any other food, milk can be contaminated with pathogens. With modern equipment such as stainless steel tanks, regular testing of herds for disease, and careful handling, however, raw milk is safe. Clean milk begins in the dairy with the cow herself. She must be healthy and her habitat clean. Crowded, poorly fed, weak herds are more susceptible to disease.

During milking and handling, the conscientious farmer can avoid contamination from pathogens. That means using clean buckets, strainers, and jars. Milk must be rapidly chilled after milking. Even when properly handled, milk is perishable. It must be consumed-or turned into a cultured food such as yogurt or cheese-in a week or so. Jostling also damages the delicate fats and sugars in milk and agitated milk sours more quickly. Ideally, fresh milk is a local food. Like tomatoes, the less it travels, the better.

[ back to top ]