“Today there is a (real!) grassroots movement to restore the wholesomeness of natural animal food products like dairy and return as many as possible commercial producers back to the “best practices” that ensure good health for animals and humans.
Controversy over the pasteurization of milk, originally adopted as voluntary, started from the very beginning of the practice in the 1880s and has never ceased. For good reason. The unsung story of pasteurized milk is having a new day in the grasp of enthusiastic raw milk drinkers who’ve discovered a healing food. .
Long a “trade” secret to pioneer bodybuilders of the early 20th century, raw milk was called “the perfect food”. But the benefits of fresh raw milk are no secret! Ancient societies have passed on the knowledge of milk as a medicine for the weak and the elderly and bodybuilders clearly understood it was a tonic for the strong and the beautiful! .
The incentive to pasteurize appears in history as a multiplicity of self-interested motives masquerading as high-minded altruism, coordinated and timed to fool the public and health professionals who were distressed and beleaguered by the realities of urbanization and illness. The infamous force-feeding of “distillery swill” to “city milk trade” dairy cows, known widely since the 1840s, made a nifty clarion call for Nathan Straus of New York’s Macy’s deptartment store. Straus and his wife Lina launched a worldwide campaign for compulsory pasteurization, along with the help of U.S. Hygienic Laboratory (NIH) chief Milton J. Rosenau and many others who profited handsomely from the effort. Virtual tomes on the subject of adulterated milk and “inconclusive” pasteurization science litter the reference material…..”