"DRB" skrev i en meddelelse
m...
And your point is? The average milk fat percentage of holstein milk
is 3.3%. Since greater than 90% of the cattle in the United States
are holsteins, 3.2% sounds pretty whole to me. There simply aren't
enough jersey's and guernsey's around to pull up that number. For
example, in our area at home, out of all the dairies, we have one
guernsey herd (my parents) and one jersey herd. There are about 20-30
holstein herds though. When you get milk from the store, it's going to
be a mix of milk from different farms and different breeds.

Hmmm.. thats weird.. I work at a large dairy processing facility in Denmark.
At this one location we process about 300 tons of milk each day, and the
average fat content is about 4.4% ( small seasonal variations do occur )


Raw unpasteurized milk is not what I want to drink. My grandparents
also farmed, and my dad and uncle had an incredibly number of sore
throats and other illnesses until my grandmother bought a pasteurizer
when my dad was about 9. Immediately, they stopped being so sick.
It's one of the reasons why my parents always have and still do buy
their milk from the grocery. My dad didn't want my sister and I
drinking unpasteurized milk, and my mom (who's an accountant and works
full time) didn't have time to pasteurize it at home.

Unpasteurised milk can be quite an experience for weeks ahead.. Especially
if the cows have problems with infections in the udder


I think there are regulations that raw milk cannot be sold. I'll have
to double check that, but I think I'm right.

In Denmark ( where I am at ) regulations say that you HAVE to pasteurise the
milk..
On the other hand: A lot of French cheese is made from unpasteurised milk..

Basically its just about having healthy cows and good hygiene all the way
from the cows udder to the finished cheese

/peter ( denmark )