On food and cooking the science and lore of the kitchen ( PDFDrive ) 50

prevent the fat from separating The result is processed milk of no particular animal or farm or season, and therefore of no particular character Some small dairies persist in milking other breeds, allowing their herds out to pasture, pasteurizing mildly, and not homogenizing Their milk can have a more distinctive flavor, a rare reminder of what milk used to taste like Raw Milk Careful milking of healthy cows yields sound raw milk, which has its own fresh taste and physical behavior But if it’s contaminated by a diseased cow or careless handling — the udder hangs right next to the tail — this nutritious fluid soon teems with potentially dangerous microbes The importance of strict hygiene in the dairy has been understood at least since the Middle Ages, but life far from the farms made contamination and even adulteration all too common in cities of the 18th and 19th centuries, where many children were killed by tuberculosis, undulant fever, and simple food poisoning contracted from tainted milk In the 1820s, long before anyone knew about microbes, some books on domestic economy advocated boiling all milk before use Early in the 20th century, national and local governments began to regulate the dairy industry and require that it heat milk to kill disease microbes Today very few U.S dairies sell raw milk They must be certified by the state and inspected frequently, and the milk carries a warning label Raw milk is also rare in Europe Pasteurization and UHT Treatments In the 1860s, the French chemist Louis Pasteur studied the spoilage of wine and beer and developed a moderate heat treatment that preserved them while minimizing changes in their flavor It took several decades for ... fever, and simple food poisoning contracted from tainted milk In the 1820s, long before anyone knew about microbes, some books on domestic economy advocated boiling all milk before use Early in the. .. They must be certified by the state and inspected frequently, and the milk carries a warning label Raw milk is also rare in Europe Pasteurization and UHT Treatments In the 1860s, the French chemist Louis Pasteur studied the. .. national and local governments began to regulate the dairy industry and require that it heat milk to kill disease microbes Today very few U.S dairies sell raw milk They must be certified by the state and