Quote:
Originally Posted by Barry-xlovecam
There you go -- that was 35 years ago and a robot is doing the shitty (literally) job today.
You have any idea what washing hundreds of cow nipples (teats) with warm water twice a day with bare hands does to you?
Still Pasteurization (misspoke; homogenization above) is absolutely needed of raw milk there are bacteria in milk. Milk utters will get infected and you need to inject penicillin. You need to mark that teat so you do not milk it. Many people are allergic to penicillin and can die from an allergic reaction to it. Shit happens -- start re-milking that teat too early ... we used to milk the "cottage cheese" out of the infected teat by hand on the gallery stage and re-treat that teat with more penicillin until the bad teat milked clean by hand for some days. NICE JOB LOL
We made hot cocoa with milk out of the vat but brought the milk to a near boil to pasteurize it ...
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Yes I do. Spent my younger years (now 40+ yrs) on a small dairy farm most times under 50 cows and we did not have the fancy equipment. Then later went to work for a guy who had the milking parlor and probably a 100+ head. My job among others was to corral the cows into the shute. Hated every second of it.
But as a young kid raw milk right from the cow was the best. When I was really young I would hand my cup to an older sibling while milking the cow. Never got sick from it.