Although not as enthusiastic as you and I about science, let's say... even the Amish do a certain amount of processing (generally low temp pasteurization) for their milk and dairy products, because BACTERIA. This includes cheese, because they know bad bacteria can inhibit the good bacterial process.
If I had to guess, some of these people think they're drinking raw milk, but are actually drinking it out of the pasteurizer - every dairy farm has one in the milking parlor. But there are enough nutters out there willing to go straight to the teat and all the bacteria and viruses that brings.
I knew someone who did the same. She lived on the farm and the milk didn’t even have time to cool down from the time it went from the cow to table. Anything longer than that had to be pasteurized to be safe.
Anuone that has seen a modern dairy where the milk is collected from thousands of cows and is not be as safe as having your own cow, not exposed to others, milked in a clean barn, not standing in inches deep manure.
Oh, and this is from 2022 Canadian Journal of Public Health. It’s a systematic review of disease outbreaks from unpasteurized dairy products in US and Canada.
There are so many articles. It’s hard to select just one. The search term I used was “unpasteurized milk.”
I milked a Jersey for years and the taste of real milk is wonderful. It is false advertising to call the watery white stuff you buy in supermarkets, tortured to the molecular level, milk.
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(And yes, Fanboys is gender-inclusive. The movie Fanboys established that; it's canonical now.)
The issues come with storing, transporting to shops and distributing it. The longer time passes the worse as the bacteria reproduce
Maybe no one got sick in his home. Doesn't make it safe. Why anecdotes aren't reliable
Would you like newer or older sources?
There are so many articles. It’s hard to select just one. The search term I used was “unpasteurized milk.”
https://doi.org/10.17269/s41997-022-00614-y