Actually we find that raw milk last about a week to 10 days if kept in the fridge under 40 degrees.

I highly recommend the book "The Untold Story of Milk" by Ron Schmid, ND It is published by New Trends Publishing, the publishers of "Nourishing Traditions" by Sally Fallon.

Just briefly, nearly all diseases spread by milk were because of milking in open containers and poor cleanliness of the dairies. Most TB in milk came from the farmer or the person milking and coughing in the open milk container. In Dr. Schmid's book he discusses that Dr. Koch, the person who came up with the idea of a particular bacteria causing a specific disease, was the first person to identify Bovine TB. Dr. Koch later said that bovine TB could not cause TB in humans.

It is interesting that the largest foodborn outbreak in the US has been a Samonella outbreak from pasteurized milk. One of the problems that the current way of milk distribution is that if a souce of milk is bad it is mixed in with lots of milk from lots of places and it causes two problems. One it can infect more people and two it makes it difficult to tell where the problem came from.

Another important thing to remember is that the milk is best if it comes from grass fed cows and not cows kept in confinement. Confinement leads to more disease and infections, such as mastitis.

Doc T