“Lunchtime at London’s Borough Market. And, for somebody flogging a product marked with a government health warning, Tony “the raw milkman” is doing a roaring trade.
“That milk there is fresh from last night,” he tells me in between customers. “And you are buying it straight in central London. It is 12- to 18-hours-old. It is creamy, but not fatty. It is proper stuff that you can actually taste.”
The stuff in question has caused quite a stir.
Tony works for Hook and Son, an East Sussex dairy farm, featured in The Daily Telegraph last week because of its new-found fame as the subject of an acclaimed documentary, The Moo-Man. Its owners have turned their backs on the supermarkets to produce unpasteurised, unhomogenised raw milk. But the farm is now being taken to court, along with Selfridges, by the Government’s food watchdog, for selling the milk at the London department store.
With a court date set for early next month, the farm says it is determined to fight the charge. Food Standards Agency (FSA) guidelines say it is legal for farmers to sell raw milk either direct from the farm gate – or at farmers’ markets such as Borough – but retailers cannot sell it….”
“Untreated milk has a higher nutritional value than pasteurised milk as vitamins of the B-complex are destroyed by heat treatment. The anti-microbial proteins in raw milk protect against infection, but these are curtailed by pasteurisation. Other proteins are also denatured.
Pasteurised milk is also less digestible than raw milk. Milk sugar, lactose, is changed to beta-lactose by pasteurisation, causing faster absorption of sugar into the bloodstream. Pasteurised milk can also lead to an atopic allergy to milk and milk products by affecting B-lactoglobulin….”