What is it about raw milk that makes Big Dairy’s stomach turn?
What is it about? Money – Money disguised as health concerns.
First off, let’s be clear – there are health issues surrounding unpasteurized milk. The question I have us thus – if unpasteurized milk is treated with proper diligence (proper shelf life is kept, temperature kept below 40 fegrees F), is Raw milk any more dangerouse than eggs or shellfish? No one can seem to answer that.
But back to the money – Here’s why Raw milk is not considered a viable product for the industrial dairy industry.
- The smaller the shelf life of any product, the more tenuous the profit margin of that product.
- To ensure the safety of the milk, it would cost money to implement both processes and equipment.
- It would cost money to add liability insurance to cover any health episode that might occur.
I could list several other reasons, but I think the point is made.
The next question I have is this – is it in industrial dairy’s interest to keep raw milk from becoming a viable alternative? Not at the moment. The raw milk movement is unorganized and fights many laws and perceptions that are both valid and invalid.
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