Unpasteurized milk is lauded by its supporters for its superior quality.
It is argued that raw milk has more vitamins, beneficial enzymes and ‘friendly’ bacteria. 25% of milk’s vitamin C is said to be lost through pasteurisation.
It is also believed to be easier to digest and, apparently, studies show it can reduce allergies such as asthma and hayfever. Some even believe the saturated fat found in the cream is good for you.
But surely the best arguement is that it tastes better? When pasteurised milk is heat treated it loses its flavour.
Now, while it is still difficult to get hold of unpasteurised cow’s milk, it is possible to get raw, active, unpasteurized goat’s milk – just like real milk should be!
You can try a brand known as Chuckling Goat. The taste is mild and sweet, and not ‘goaty’ at all.
There was a time when unpasteurised milk was understandably risky, because of bacterial infection, but hygienic methods have substantially improved since the days of Louis Pasteur.
Chuckling Goat are licensed to sell raw goats milk; both the goats and their milk are regularly and rigorously tested to ensure stringent standards of safety and purity.
For more information on raw milk visit raw-milk-facts.com