Distillery Dairies, Pasteurization, Certified Raw Milk and the Milk Cure

Corporatism at work..

from:
http://www.drrons.com/raw-milk-history-health-benefits-distortions-3.htm



Slop is of little value in fattening cattle; it is unnatural food for them, and makes them diseased and emaciated. But when slop was plentifully supplied, cows yielded an abundance of milk. Diseased cows were milked in an unsanitary manner. The individuals doing the milking were often dirty, sick or both. Milk pails and other equipment were usually dirty. Such milk sometimes led to disease. By the last decade of the nineteenth century, a growing number of influential people throughout the country believed that American cities had a milk problem.

Pasteurization, begun around 1900, was a solution of sorts. The other was the certified raw milk movement, which insisted on clean, fresh milk from healthy, grassfed animals. Henry Coit, a medical doctor, was the founder of the first Medical Milk Commission and the certified milk movement. Physicians in cities throughout the country considered raw milk essential in the treatment of their patients; they worked together to certify dairies for the production of clean raw milk. This resulted in the availability of safe raw milk from regulated dairies. Initially, from around 1890 to 1910, the movements for certified raw milk and pasteurization coexisted and in many ways even complemented one another. From about 1910 until the 1940s, an uneasy truce existed. Certified raw milk was available for those who wanted it, while the influence of the pasteurization lobby saw to it that most states and municipalities adopted regulations that required all milk other than certified milk be pasteurized. The end of this truce (detailed below)has led to the subsequent outlawing of all retail sales of raw milk in most states and even of on-farm sales in many.



Tweet